1/2 lb. butter
2 c. sugar
4 eggs
1 1/2 c. flour
1/3 c. cocoa
1 tsp. vanilla

Cream butter and sugar. Beat well and add eggs; one at a time. Add vanilla, flour and cocoa. Mix until well blended.

Spread in greased and floured 9x13 inch cake pan. Bake at 350 for 30 minutes.

Remove from oven - spread 3 cups marshmallow creme on cake. Return to oven until marshmallow is nicely browned. Cool for 30 minutes.

ICING:

10 tbsp. butter
1 lb. confectioners' sugar
1/3 c. cocoa
1/2 c. evaporated milk
1 c. chopped nuts (preferably pecans)

Melt butter, add other ingredients, stir in nuts. Spread on cooled cake.