1 c. regular flour
1 c. self rising flour
1 tsp. baking powder
2 c. sugar
5 eggs
1 c. shortening
1 c. milk
2 tsp. vanilla
1/4 tsp. salt

FILLING:

1 c. sugar
1 c. milk
1 tsp. vanilla
20 lg. marshmallows
1 lb. shredded coconut

FROSTING:

1 stick butter
2 tbsp. cocoa
1 box powdered sugar

Cream sugar and shortening. Beat in eggs, one at a time. Sift flours, baking powder, and salt together. Add alternately with the milk. Stir in flavoring. Pour batter in 3 greased and floured 9 inch pans. Bake at 350 degrees.

Mix all ingredients for filling in pan over medium heat until blended. Prepare while cake is baking because you stack it while cake is hot.

For frosting, melt butter. Add cocoa, then powdered sugar. Spread on top and sides of stacked cake. (I use a lasagna pan rather than layers.)