1 c. butter
2 c. sugar
2 tbsp. cocoa
4 eggs
1 tsp. vanilla
1 1/2 c. flour
1 1/3 c. coconut
1 1/2 c. chopped nuts
1 jar marshmallow creme

Cream first three ingredients. Add next two, mix well. Add flour, coconut and nuts. Beat for one or two minutes. Bake in 9x13 pan for 30 minutes at 350 degrees. When done and still hot, spread 1 jar of marshmallow creme over the top and cool. When cool, frost before serving. Keep in the refrigerator or freezer.

FROSTING:

3 c. powdered sugar
1/2 c. butter
1/3 c. cocoa
1/2 c. evaporated milk

Combine ingredients. Beat until creamy.

Mississippi Mud is very rich, and the cocoa has lots of caffeine, so we only have this once a year on a special occasion.