Western Mississippi Mud Cake

Directions

CAKE: In large bowl, cream together butter and sugar.

Add flour and eggs and beat 1 minute.

Add vanilla, cocoa, salt, coconut, and chopped nuts.

Beat 2 minutes more.

Pour into a lightly greased 9×13 inch cake pan.

Bake at 300℉ (150℃). for 40 minutes.

Spread jar of marshmellow creme on cake while hot.

Sprinkle with additional coarsely, chopped nuts, if desired.

Let cool; frost.

FROSTING: Mix frosting ingredients with enough hot water to mix well.

Spread frosting mixture over cake. Sprinkle top with more nuts, if desired.

If kept refrigerated, cake will be fudge-like, or very moist when kept at room temperature.

For an extra treat, zap a refrigerated piece in the microwave; top with a scoop of vanilla ice cream.