My mother first introduced this little diet-breaker to our family Christmas in 1968. I inherited responsibility for making it in 1998. At first I was panicking that it would be way beyond my culinary non-expertise, but my mother was still healthy enough to talk me through my first endeavor.
I've experimented a couple of times, replacing the walnuts with macadamias one year (I had just returned from Hawaii) and using whole wheat flour (don't).
Anyway -- enjoy.
FRAN’S MISSISSIPPI MUD CAKE
2 cups sugar
2 sticks butter/margarine, melted
1 ½ cup sifted flour
1/3 cup cocoa
1 tsp vanilla
1 cup angel flake coconut
1 to 2 cups walnuts or pecans, chopped
1 jar marshmallow crème
Beat eggs and sugar until they are thick. Combine melted butter/margarine, flour, cocoa and vanilla. Fold in nuts and coconut. Pour into greased and floured 13x9 inch pan and bake at 350° F for 30-35 minutes. Use toothpick to check for doneness.
Remove cake from oven, immediately spread marshmallow crème. Let cake set and cool just a bit before frosting. While frosting, allow chocolate frosting and marshmallow crème to combine slightly in swirls.
Frosting can be prepared while cake is baking.
1 stick butter/margarine, melted
3 Tbls. milk
1/3 cup cocoa
1-1 lb box powdered sugar
1 to 2 cups chopped nuts (optional)
Combine dry ingredients, add butter/margarine, beat well (add nuts). Spread frosting over marshmallow crème (see note above).
Allow cake to cool thoroughly before serving. Keep covered.