1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
4 eggs
1 stick butter
1 lb. can Hershey syrup
1/2 c. nuts

FUDGE FROSTING:

1/2 stick butter
1 1/2 c. sugar
1 sm. can cream
1 c. chocolate chips
10 marshmallows
1 tsp. vanilla
1/2 c. nuts

CAKE: Beat sugar and butter until creamed. Add eggs, beat well. Add dry ingredients and syrup, beat well. Add nuts. Bake in 13 x 9 inch pan or cookie sheet. Bake at 350 degrees for 40 to 45 minutes or until doesn't leave finger print.

FROSTING: Melt butter, add milk and sugar. Boil to slow boil and cook 7 minutes. Turn off heat and add chocolate chips and marshmallows. Stir until melted, add nuts and vanilla. Beat only until it begins to thicken, then pour over a loaf or sheet cake that is still warm.