2 c. sugar
1 c. solid vegetable shortening
1/3 c. cocoa
1 c. chopped nuts (pecans)
4 eggs
1 1/2 c. enriched all-purpose flour
3 tsp. (1 tbsp.) vanilla
1/4 tsp. salt
2 (7 oz.) jars marshmallow creme

Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch pan. Mix cake by hand. Combine all ingredients except marshmallow creme and beat until smooth. Pour into prepared pan. Bake 35 minutes at 350 degrees. Spread creme on top and return to oven for 5 minutes or until creme is bubbly. Remove from oven and cool, then frost.

MISSISSIPPI MUD ICING:

2 sticks butter, melted
1 tsp. vanilla
1 (1 lb.) box powdered sugar
1/2 c. evaporated milk
1/2 c. unsweetened cocoa
1 c. chopped nuts (pecans)

Combine melted butter, vanilla, sugar, milk and cocoa and let sit about 30 minutes. Beat until smooth. Add nuts and pour on cake. Cake turns out best if you refrigerate overnight after icing.