Mississippi Caramel Mud Cake

Mississippi Caramel Mud Cake

2-packages Caramels (about 100)

12 OUNCES EQUALS HOW MANY CUPS

1⅓-cups Evaporated milk

2-sticks Butter, softened

2-tablespoons Cocoa

1-cup Coconut, shredded

16-ounces Marshmallow cream

2-cups Sugar

4-large Eggs

1-teaspoon Vanilla

1½-cups Chopped pecans

Instructions:

Preheat oven to 350°. Spray 9x13-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.

While cake is baking, unwrap caramels and place in medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and combination is creamy.

When the cake's done take off 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 formula below).

Ingredients and Instructions for Chocolate Frosting:

1-stick Butter

⅓-cup Cocoa

½-cup Evaporative milk

1-box Powdered sugar

1-teaspoon Vanilla

Combine butter, vanilla and volatile milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a minuscule at a time. Mix well; pour over cake and spread evenly.

Serves 12

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Mississippi Caramel Mud Cake

12 OUNCES EQUALS HOW MANY CUPS