| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cake | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 2 | Sticks butter | |
| 4 | Eggs; slightly beaten | |
| 1 1/2 | c | Coconut |
| 1 1/2 | c | Flour |
| 1 1/2 | c | Chopped pecans |
| 2 | tb | Cocoa |
| 1 | ts | Vanilla |
| 1 | pt | Marshmallow creme |
| 1 | Box (1-lb) confectioner's sugar | |
| 1 | Stick butter; softened | |
| 1/2 | c | Cocoa |
| 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts (optional) |
INSTRUCTIONS
ICING CAKE: Cream sugar and butter; add eggs; mix well. Add other ingredients. Pour into greased 9x13 pan; bake at 350 for 30-35 minutes. While hot, spread with marshmallow cream. ICING: Mix all ingredients together and spread on cake. MRS RAY FULLER (MARY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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