1 c. butter
1 c. flaked coconut
1 1/2 c. sifted flour
1 tsp. vanilla
4 eggs
2 c. sugar
1/3 c. cocoa
1 c. chopped walnuts
1 jar (13 oz.) marshmallow creme

In a large bowl, with mixer at medium-high speed, beat butter until creamy. Add eggs, one at a time, and beat well after each addition. Add coconut, sugar, flour, cocoa, vanilla and walnuts; stir with a large spoon until well mixed. This is heavy batter, but do not beat.

Spread batter in a greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 45 minutes. As soon as cake is taken from oven, spread marshmallow creme over the hot cake. Cool for 20 minutes.

FROSTING FOR MISSISSIPPI MUD CAKE:

1/2 c. butter, softened
1/3 c. cocoa
1 c. coarsely chopped walnuts
6 tbsp. milk
1 box confectioners' sugar

Mix all ingredients except walnuts. Blend at low speed at mixer. Increase speed. Blend. Stir in half of walnuts. With a large spoon, spread frosting on cake and swirl through marshmallow creme. Sprinkle with remaining walnuts.