2 c. sugar
1 c. shortening
2 eggs
1 1/2 c. self-rising flour
1/3 c. cocoa
1 c. coconut
1/4 tsp. salt
3 tsp. vanilla
1 c. chopped nuts
1 (10 oz.) pkg. miniature marshmallows

Cream sugar and shortening; add eggs and beat by hand. Sift flour, cocoa and salt; add to creamed mixture. Mix well. Add coconut; mix well. Add vanilla and nuts. Pour into greased and floured oblong pan.

Bake for 35 minutes at 300 degrees. Remove from oven and pour marshmallows over top. Return to oven for 10 minutes at 350 degrees. Cool cake.