This recipe is different from the ones I saw when I searched for "Mississippi Mud Cake", it uses coconut. In looking at the JAP recipes I saw a different icing than I used before so I tried that,and on DeepSouthDish.com she has a recipe that calls for toasting the pecans in butter in the oven and sprinkling them with a little salt before adding them to the cake. I didn't put the pecans in the batter, I sprinkled them over the hot icing and marshmallows and pressed them in. I love the slight saltiness they add. The original recipe calls for only 2 Tblsp. of cocoa in the cake, I used 4 Tblsp.
2Before mixing up cake put desired amount of pecans in an oven-proof dish along with 2-4 tablespoons of butter and place into oven. Once butter has melted stir nuts to coat and then return dish to oven and let toast until pecans are crispy (about 10-15 minutes). Remove from oven and sprinkle with a little salt, I use popcorn salt.
3Cream butter and sugar. Add eggs 1 at a time mixing well between each addition.
Add flour, cocoa, vanilla, pecans(if desired)and coconut. Stir by hand until well combined.
4Pour batter into greased and floured 9 X 13 inch pan.
Put into oven and cook until done. I started checking at 1 hour and it took longer before the tester came out clean.
When cake is done turn off the oven and remove cake from oven. Pour marshmallows from bag evenly over the cake. Return to oven until the marshmallows are puffy and melted. Remove from oven.
5Mix together sugar, corn syrup, milk and butter. Heat, stirring constantly. Once boiling, allow to boil for only 2 minutes. Remove from heat and add chocolate chips and vanilla. Stir until chocolate is melted.
6Pour still hot icing from pan over the melted marshmallows. Take pecans and sprinkle evenly over the top while still hot. Press down so they adhere.