1 c. butter
4 eggs
2 c. sugar
1 1/2 c. all-purpose flour
1/3 c. cocoa
1 tsp. vanilla extract
1 c. chopped walnuts
1 (13 oz.) jar marshmallow creme

In large bowl at medium speed, beat butter until creamy. Add eggs, one at a time, beating well after each addition. Add sugar, flour, cocoa, vanilla and walnuts. Stir with large spoon until well mixed. (This is a heavy batter.) Don't beat. Spread batter in greased 9x13x2 inch pan. Bake at 350 degrees for 45 minutes. As soon as cake is taken from oven, spread marshmallow cream over hot cake. Let cool 20 minutes.

FROSTING:

1/2 c. butter, softened
6 tbsp. milk
1/3 c. cocoa
1 (1 lb.) box powdered sugar
1 c. chopped walnuts

Mix all ingredients except nuts. Blend until smooth. Stir in half nuts. With large spoon, spread frosting on top of cakes; swirl marshmallow creme through frosting. Sprinkle top with remaining nuts.