Absolutely nothing low-cal about this dense chocolate nut cake, topped with layers of marshmallow and chocolate icing. It has a rich, chocolatey taste as thick as mud and lusciously rich to boot!

Mississippi Mud Cake

Cake:
2 cups granulated sugar
1 cup butter, softened
1 1/3 cups sweetened flaked coconut
4 large eggs
1/3 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (12-ounce) jar marshmallow creme

Chocolate Icing:
1/3 cup unsweetened cocoa powder
3 3/4 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
3 tablespoons 2% milk

Preheat oven to 350°F (175°C). Lightly grease one 13 x 9 x 2-inch baking pan.
Cream together the cocoa, white sugar and butter until light and fluffy. Add the eggs and vanilla and beat well.
Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture until just combined. Pour batter into the prepared pan.
Bake 45 to 50 minutes, or until cake tests done when wooden pick inserted in center comes out clean.
Spread marshmallow cream over top of hot cake. Cool cake completely and frost with the chocolate icing.
For Chocolate Icing: In a medium bowl cream together the cocoa, powdered sugar, butter, vanilla and milk, adding more milk if necessary. Spread on cooled cake.

Makes 15 servings.

Nutritional Information Per Serving (1/15 of recipe): 524.9 calories; 50% calories from fat; 30.5g total fat; 105.4mg cholesterol; 219.2mg sodium; 166.9mg potassium; 61.8g carbohydrates; 2.9g fiber; 41.6g sugar; 58.9g net carbs; 5.4g protein.