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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hello, I have made this cake since the '70s when it first appeared in the Food section of the DALLAS Times Herald. Ingredients:
1 cup butter |
1/2 cup cocoa |
2 cups sugar |
4 eggs, slightly beaten |
1 1/2 cups flour |
1 pinch salt |
1 cup coconut |
1 1/2 cups nuts |
1 tablespoon vanilla |
1 jar marshmallow creme |
1/2 cup butter |
1/3 cup cocoa |
1 tablespoon vanilla |
1 lb powdered sugar |
1/4 cup milk (i use evaporated) |
Directions:
1. Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well.
2. Add flour, salt, nuts, coconut and vanilla.
3. Mix well.
4. Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot.
5. Icing Melt butter and cocoa together, add the rest of the ingrediants.
6. Spread over marshmallow layer.
7. Swirl into marshmallow cream to resemble mud.
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