Nana Mae’s Mississippi Mud from DON’T LET GO

Mississippi Mud

Cream together:

2 cups sugar
1 cup butter (the real thing)
1/3 cup of cocoa

Add:

¼ tsp. salt
4 eggs (one at a time.)
1 ½ cups self-rising flour
1 ½ cups chopped nuts
2 tsp. vanilla

Bake in a 9×13 pan at 350 degrees for 30 minutes. While hot, spread one jar of

marshmallow creme on top of cake and let cool (10 minutes).

Then mix this together separately:

½ cup butter (or 2 sticks margarine, melted)

1 cup chopped pecans

1 tsp. vanilla

1 box (16 oz.) powdered sugar

1/3 cup of cocoa

1/3 cup of Eagle Brand condensed milk

Spread on top of cooled cake.

Enjoy!

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