MISSISSIPPI CARAMEL MUD CAKE
2-packages Caramels (about 100)
1⅓-cups Evaporated milk
2-sticks Butter, softened
1-cup Coconut, shredded
16-ounces Marshmallow cream
1½-cups Chopped pecans
Preheat oven to 350°. Spray 9×13-inch baking pan with cooking spray with flour.
Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.
When the cake’s done remove from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).
Ingredients and Instructions for Chocolate Frosting:
½-cup Evaporative milk
1-box Powdered sugar
Combine butter, vanilla and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a little at a time. Mix well; pour over cake and spread evenly.
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