1 c. butter
4 eggs
1 1/2 c. flour
1 sm. can coconut
1 jar marshmallow creme
2 c. sugar
1 tsp. vanilla
1/4 c. cocoa
1 1/2 c. chopped pecans

Cream butter and sugar well. Add eggs, one at a time, beating each time. Add vanilla. Sift together the flour and cocoa. Add to batter and mix well. Fold in coconut and pecans. Pour into a greased and floured 9"x13"x2" pan. Bake at 350 degrees for 40 minutes or until tests done. While hot, spread marshmallow creme over the top then pour on frosting. (This gives it the "Old Mississippi Mud" look.

FROSTING:

1/2 c. butter
1/2 c. evaporated milk
1 tsp. vanilla
1/2 c. cocoa
1 box powdered sugar

Mix in saucepan, butter, cocoa and milk; heat. Beat in powdered sugar and vanilla. Pour icing over marshmallow creme and swirl to make a marbled effect. This is a super rich cake.