Western Mississippi Mud Cake

2 c Sugar

1 c Butter

1 1/2 c Flour

4 lg Eggs

1 ts Vanilla

3 tb Cocoa

1/4 ts Salt

1 c Shredded coconut

1 c Chopped nuts

1 Jars Marshmallow creme; 7 oz

1 Powdered sugar

1/3 c Cocoa

1/2 c Softened butter

1 ts Vanilla

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 9x13-inch cake pan. Bake at 300 degrees 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. -----