Mississippi Mud

Chocolaty, sweet decadence. That almost says it all. Yes, this is much too sweet and gooey and moist and, well, it's too much to have as a regular thing. But when you just have to have a dessert with a rich, chocolate-coconut-walnut brownie bottom, a layer of marshmallow, and a creamy chocolate frosting, this is it. A small piece will do, so this will serve a lot of people.

Ingredients:

For the brownie layer:

• 1 cup butter
• 2 cups sugar
• 4 Tbsp. cocoa powder
• 4 eggs
• 2 tsp. vanilla
• 1 1/2 cups flour
• 1 1/2 flaked coconut
• 1 1/2 cup chopped walnuts

For the middle layer:

• 1 (17 oz.) jar marshmallow creme

For the frosting:

• 1/2 cup butter
• 1 lb. powdered sugar (about 3 1/2 cups)
• 1/2 cup cocoa
• 1/2 cup evaporated milk
• 1 tsp. vanilla

Directions:

Preheat oven to 350 degrees F. Grease a 15x10x2 inch, or equivalent, baking pan

In mixer bowl, cream butter with sugar until light and fluffy. Mix in cocoa. Add eggs, one at a time, and vanilla and beat thoroughly. Add flour and coconut alternately, 1/2 cup at a time, mixing well. Add nuts and beat 2 minutes. Pour into the greased pan and bake for 35 - 40 minutes.

Remove the brownie from the oven and immediately spread the marshmallow creme over the top. Don't wait, because the hot brownie melts the marshmallow creme enough to spread easily. Then let it cool in the pan, on a rack.

To make the frosting: Mix the cocoa and powdered sugar. Cream the butter well, and beat the cocoa/sugar mix in on low speed. Increase to medium or high speed, and beat int the evaporated milk and vanilla. Frost the cooled brownie. Cut into small pieces.

By Free2B from North Royalton, OH