Mississippi Mud Cake

• 2 cups sugar
• 4 eggs
• 2 sticks margerine
• 1 ½ cups flour
• ½ teaspoon salt
• ¹/₃ cup cocoa
• 1 teaspoon vanilla
• 1 ½ cups chopped pecans
• 1 ½ cups flaked coconut

Cream together eggs, sugar, and margerine. Add remaining ingredients, and stir until mixed -- this will be a stiff batter. Spread in a sheet-type greased and floured pan -- about 9 by 13 inches. Bake 30 minutes at 350°. Remove from oven and immediately spread with a 7 oz. or larger jar of marshmallow cream.

Topping

• ¹/₃ cup cocoa
• 1 stick margerine
• ¹/₃ cup milk (or evaporated type)
• 1 teaspoon vanilla
• 1 lb. powdered sugar

Melt margerine and stir in milk, cocoa, vanilla, and powdered sugar. Mix, and spread on top of the marshmallow cream while cake is still hot. I usually add some coconut and pecans.

This is a very rich heavy cake -- more like candy. This is a cake the ladies in Memphis always fix for the church conference.