4 eggs
2 c. sugar
2 sticks butter, melted but cool
1 1/2 c. self rising flour
4 tbsp. cocoa
2 tsp. vanilla
1 c. nuts, chopped

Beat eggs, sugar, and butter. Sift and add flour and cocoa. Blend well; add vanilla and nuts; blend. Pour into greased and floured 15 x 24 x 2 inch pan.

Bake 35 minutes at 350°F. Add topping while cake is still hot.

Topping:

1 (7 oz.) jar marshmallow creme
1 box confectioners sugar
4 tbsp. cocoa
8 tbsp. evaporated milk
4 tbsp. melted butter
1 tsp. vanilla

Cover top of hot cake with marshmallow creme. Mix together, confectioners sugar, cocoa, evaporated cream, butter, and vanilla. Cover over the top of the marshmallow creme.