Looking for a warm, rich dessert to put a sweet ending on an autumn day? This Mississippi Mud Cake is sure to satisfy any sweet tooth.
2 Sticks butter, softened
2 Cups Sugar
2 Tbsp Cocoa Powder
1 Tsp Vanilla
1 ½ Cups All Purpose Flour
1 ½ Cups Coconut
1 ½ Cups Chopped Nuts
1 – 7 ounce Marshmallow Crème
Preheat oven to 350*. Grease and Flour a 9×13 in pan. Cream together Butter, Sugar, Cocoa, and Vanilla. Blend in Eggs, 1 at a time. Mix in Flour. Stir in the Nuts & Coconut. Bake for 35 – 45 minutes until set.
While Hot, top with Marshmallow Crème and set aside.
Mix together for topping once cool:
1 Stick Butter, softened
1/3 Cup unsweetened cocoa
1/3 – 1/2 Cup Evaporated Milk (as needed)
4 Cups Powdered Sugar
Stir ½ Cup Coconut and ½ Cup Chopped Nuts into topping before spreading on cake.
Recipe courtesy of Melissa Dye // Customer Service Representative at Byrd-Watson Downtown