1 stick butter
1 c. sugar
1 c. sifted self-rising flour
1 (16 oz.) can chocolate syrup
1 tbsp. vanilla
4 whole eggs
1 c. nuts, chopped
1 (4 oz.) jar marshmallow creme

Cream butter, gradually add sugar. Add eggs, one at a time, beating after each addition. Blend in flour, chocolate syrup, vanilla and slightly floured nuts. Bake 35-45 minutes. Leave cake in pan.

While still warm, not hot, spread top with marshmallow creme. Spread chocolate frosting over all. Cut into squares.

FROSTING:

1/2 c. butter
2 c. sugar
1/2 c. cocoa
1/2 c. milk
1/2 tsp. vanilla

Combine all ingredients in a saucepan and cook over medium heat until mixture comes to a boil. Boil 1 minute. Beat in electric mixer, 9 minutes. Spread over marshmallow topping.