2 c. sugar
1/3 c. cocoa
3 sticks (1 1/2 c. butter)
4 eggs
1 tsp. vanilla
1 1/2 c. flour
1 1/3 c. coconut
1 1/2 c. chopped nuts
1 (7 oz.) jar marshmallow creme

Mix sugar with cocoa and cream together with the butter and eggs, beating well. Add vanilla and mix thoroughly. Add flour, coconut, and nuts, mixing well. Pour into greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 40 minutes or until done. Edges will shrink from side of pan when done. Spread marshmallow creme over hot cake. Let cool in pan. Then frost.

FROSTING:

1 stick butter (1/2 c.), softened
1/2 c. milk
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla
1/3 c. cocoa, sifted

Combine ingredients in bowl and beat until perfectly smooth. Spread on cool cake. Frosting sets slowly; you can speed it up by placing it in refrigerator.