Recipe: Maumee River Mud Cake with Floodtide Frosting

MAUMEE RIVER MUD CAKE WITH FLOODTIDE FROSTING

FOR THE CAKE:
2 cups granulated white sugar
4 eggs
1 1/2 cups flour
1 1/4 cups margarine, melted, divided use
1/3 cup unsweetened cocoa powder
2 tsp vanilla, divided use
1 cup coconut
2 cups pecans, chopped
FOR THE MARSHMALLOW CREAM LAYER:
1 (17 oz) jar marshmallow cream
FOR THE FLOODTIDE FROSTING:
1 (1 lb) box powdered sugar
6 tbsp milk
2 cups nuts, chopped

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

Combine granulated sugar and eggs in mixing bowl. Beat at high for 5 minutes.

In a separate bowl, combine flour, 1 cup melted margarine, cocoa powder, and 1 tsp vanilla. Combine the two mixtures and mix well. Stir in coconut and pecans. Put in the prepared baking pan.

Bake at 350 degrees F for 30 minutes or until cake tests done.

Remove from oven and spread with marshmallow cream. Let set a few minutes, then apply Floodtide Frosting while still warm.

TO MAKE THE FLOODTIDE FROSTING:
Combine the powdered sugar, remaining 1/4 cup melted margarine, milk, remaining 1 tsp vanilla. Stir in 2 cups chopped nuts. Spread over marshmallow cream while cake is still warm.

Adapted from source: Phyllis Smith