These confections are best described as bars in the best old-fashioned sense of the word--when bars, piled on a plate, dominated the bake sale or commanded the attention of anyone coming into a diner looking for dessert. Yum!
2 cups sugar
3/4 cup unsalted butter, cut into chunks
4 large eggs
2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup cocoa powder, measured and then sifted
3/4 teaspoon baking powder
Pinch baking soda
1/8 tsp. salt
1/2 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips
1 1/2 cups sweetened shredded coconut, optional
1 (7 oz.) jar marshmallow creme
Preheat oven to 350 degrees. Generously spray an 11x7-inch pan with non-stick cooking spray and place it on a parchment paper-lined baking baking sheet.
In a food processor, blend sugar and butter until pasty. Add eggs and vanilla; blend well. Fold in flour, cocoa, baking powder, baking soda, and salt and blend well. Fold in nuts, chocolate chips, and coconut and blend briefly. Spoon into prepared pan.
Bake until set and firm to the touch, 25 to 30 minutes. Spread marshmallow creme on hot cake and refrigerate, uncovered, 3 or more hours.
MUD ICING:
3 cups confectioners' sugar
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup cocoa power, measured and then sifted
1/2 cup evaporated milk
Blend all ingredients in food processor until stiff and glossy Using a metal spatula, dipped as required into hot water, spread icing on chilled uncut bars. Chill briefly to set icing. Cut into bars. These are messy. It is a good idea to serve them in splayed-out paper liners to hold all the gooey stuff and to keep chocolate from getting all over your hands.
