Bethlehem Mud

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with margarine or cooking spray.

Combine flour, salt, baking powder, and cocoa in a large bowl, whisking together until well blended and no lumps remain.

Melt the margarine in a small saucepan over low heat, then remove from heat and stir in corn syrup and sugar until combined.

Beat the eggs in a separate bowl, then add vanilla and mix well.

Pour the egg and vanilla mixture into the margarine mixture and stir until fully combined.

Fold the dry ingredients into the wet mixture, stirring until just combined; do not overmix.

Stir in the peanuts (or walnuts/pecans) and coconut until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan, spreading evenly with a spatula.

Bake for 30-35 minutes until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and allow the cake to cool in the pan for at least 10-15 minutes before serving.