CAKE:

1/4 c. butter
2 c. white sugar
2 eggs
2 sq. unsweetened chocolate, melted
1 tsp. baking soda
1 tsp. vanilla
2 c. plain flour
3/4 c. coffee
3/4 c. sour cream

Cream butter and sugar well. Add eggs one at a time and combine baking soda with sour cream. Combine coffee and chocolate and melt in small saucepan over low heat. When melted, add to sugar mixture alternating with flour.

Add vanilla and blend batter well.

Bake at 350°F for 30-45 minutes. Be sure to make your layers thin because you will need 4 or 5 for the cake. Also check the layers often because thickness will determine doneness for this cake.

FILLING:

1 c. sugar
12 lg. marshmallows
2 cans Angel Flake coconut
1 c. cream
1 tsp. vanilla

Combine sugar and cream and cook in a medium saucepan for 5 minutes. Remove from heat and stir in 12 large, cut-up marshmallows. Add vanilla and coconut. Blend well and spread between cooled cake layers.

FROSTING:

1 stick butter, melted
1/4 c. cocoa
1 tsp. vanilla
1 c. brown sugar
1/4 c. cream
2 c. powdered sugar

Combine butter, brown sugar and cocoa in a medium saucepan and cook for 2 minutes. Remove from heat and add cream. Return to heat and let come to a boil. Remove from heat and add vanilla and powdered sugar. Beat well. Frost top and sides of mound cake.