Recipe for Mississippi Mud Cake

Instructions

1. Preheat oven to 350 degrees F. Use butter to grease a 9x13 inch cake pan.
2. Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in 2 cups sugar and 1 teaspoon vanilla.
3. In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
4. Whisk in 1 cup flour (spooned and leveled), 1/2 cup + 1/3 cup cocoa, and 1/2 teaspoon kosher salt. (stir in the pecans and coconut as well.)
5. Add the butter-flour mixture to the egg mixture and beat well until combined.
6. Pour batter into the prepared pan.
7. Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
8. Meanwhile, prepare the Levee frosting.
9. Clean the mixing bowl and melt 1/2 cup of butter in it. Beat in 1/2 cup cocoa powder.
10. Add 1 teaspoon vanilla, 2 cups powdered sugar, and 1/4 teaspoon kosher salt. Beat well.
11. Add half of the milk, about 3-4 tablespoons. Add the remaining 2 cups of powdered sugar, and beat well. Add more milk as necessary to reach the consistency you like.
12. When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top. (see note)
13. Spread the frosting over the warm cake and marshmallow creme. Use a spatula or knife to swirl it.
14. I like to serve this cake warm, but it is quite messy. It will set up as it reaches room temperature.