2 c. white sugar
2 tbsp. cocoa
4 eggs
2 tsp. vanilla or 1 1/2 tsp. vanilla & 1/2 tsp. almond
1 1/2 c. flour
1 1/2 c. coconut
1 1/2 c. nuts, chopped
1 (7 oz.) jar marshmallow creme

Cream butter and eggs until fluffy. Mix in cocoa. Add eggs and vanilla. Beat thoroughly. Add flour and coconut alternately 1/2 at a time, mixing well. Add nuts, beat 2 minutes. Pour into greased 15 1/2 x 10 1/2 inch cake pan. Bake at 350 degrees for 35 to 40 minutes. Remove from oven and IMMEDIATELY put small scoops of marshmallow on the top. When soft enough, spread out all over top of cake. Cool in pan until completely cold before frosting.

ICING FOR CAKE:

1/2 c. butter
1 box powdered sugar
1 tsp. vanilla
1/2 c. cocoa
1/2 c. evaporated milk