1/2 c. butter, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1 c. self-rising flour
1 (16 oz.) can chocolate syrup
1 c. chopped nuts
1 (7 oz.) jar marshmallow creme
Fudge topping

Combine butter and sugar; beat until smooth and creamy. Add eggs, one at a time and vanilla. Add flour and chocolate syrup, mixing well. Stir in nuts. Pour batter into a greased 13"x9"x2" baking pan. Bake at 350 degrees for 30 minutes. While cake is still hot, spread marshmallow creme over the top. Pour fudge topping over all. Cut into squares to serve.

FUDGE TOPPING:

2 c. sugar
1/2 c. cocoa
1/2 c. butter
1/2 c. milk
1 tbsp. light corn syrup

Combine sugar and cocoa; stir to mix. Add butter, milk and syrup. Bring mixture to a boil over medium heat, stirring; boil 1 minute. Remove from heat and beat for 1 minute. Pour syrup over cake.