4 eggs
2 c. granulated sugar
1 c. butter, melted
1 1/2 c. all - purpose flour
1/3 c. unsweetened cocoa powder
1 c. coconut flakes
1/2 c. chopped pecans
1 tsp. vanilla extract
7 oz. jar marshmallow creme
1 c. chopped nuts for topping

In large mixing bowl, beat eggs until thick. Gradually beat in sugar at medium speed. Combine melted butter with flour, cocoa, vanilla, coconut ad pecans. Add to sugar and egg mixture, stir well with spoon. Pour into greased and floured 13 x 9 inch baking pan. Bake 30 minutes in preheated 350 degree oven. Remove and immediately spread marshmallow creme over top of warm cake.

TOPPING FOR MISSISSIPPI MUD CAKE:

1 box powdered sugar
1/2 c. butter, melted
1/3 c. cocoa
6 tbsp. milk
1 tsp. vanilla

Blend all ingredients in medium bowl, swirl frosting over marshmallow creme while cake is still warm. Cover with nuts.