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Mississippi Mud Cake

Contributed By: Lisa, NC | See all of Lisa's recipes
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Rating: 2   Reviews: 1 See Reviews
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1 cup butter
4 eggs
1 1/2 cup flour
3 1/2 cup coconut
2 cups sugar
1 tsp. vanilla
1/3 cup cocoa
1 cup nuts
7 oz jar marshmallow cream
1/2 cup melted butter
1/3 cup cocoa
1 tsp. vanilla
1 lb box powdered sugar
1/2 cup milk
Cream together the butter, sugar, eggs and vanilla. Add the rest of the ingredients except the marshmallow cream. Blend well. This batter will be stiff.

Pour into a greased and floured 9"x13" cake pan. Bake at 350 for 25 minutes.

Remove from oven and immediately spread jar of marshmallow cream over the top. Cool thoroughly.

Mix all of the frosting ingredients together. Frost the cake and place in the fridge.

NOTE: This cake must be stored in the

refrigerator. Remove and cut right before serving.

Date Added: 06/02/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Lera Reviewed: 02/14/2010
The flavor of this cake is great (chocolate & coconut), but the texture is disgusting unless you like eating raw cookie dough. I don't think the 25 minute baking time is not enough to ensure the cake is completely done. Mine was raw and much too runny. If I were to do this again, I'd add a little more flour, bake it for at least 40 minute and skip the marshmallow creme.
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