---------- Recipe via Meal-Master (tm) v8.05
       Title: Western Mississippi Mud Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       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.