2 c. flour
2 c. sugar
1 stick butter
3 1/2 tbsp. cocoa
1/2 c. Crisco oil
1 c. water
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1/3 c. buttermilk

ICING:

1/3 c. milk
1 stick butter
3 1/2 tbsp. cocoa
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. nuts
Dash of salt
1/2 c. mini marshmallows

Mix flour and sugar and set aside. Combine butter, oil, cocoa, and water; let mixture come to a boil over medium heat. Pour and mix into flour and sugar mixture while hot. Add remaining ingredients; mix well and pour into a 12 x 18 x 1 inch jelly roll pan. Bake at 375 degrees for 20 minutes. Mix icing; add milk, butter, cocoa, and salt. Bring to a boil, add powdered sugar and beat. Add mini marshmallows, vanilla, and nuts. Spread on cake while still warm.

Substitute 2 packages premelted chocolate for cocoa, 1/3 cup regular milk and 1 tablespoon lemon juice for buttermilk.