1 c. butter
2 c. sugar
2 tbsp. cocoa
4 eggs
1 1/2 c. self-rising flour
1 1/2 c. coconut
1 1/2 c. nuts
1 tbsp. vanilla
1 lg. jar marshmallow creme

Cream butter with sugar and cocoa until fluffy. Add eggs, beat well. Beat in the flour and coconut, then stir in nuts and vanilla, blend well. Pour into a 9 x 13 inch greased pan. Bake in a preheated 350 degree oven for 30 minutes. Remove from oven and spread the marshmallow over the top of the cake. Cool. Top with Mississippi Mud Frosting.