CAKE:

1 stick butter
1 c. sugar
4 eggs
1 c. self-rising flour
1 (16 oz.) can chocolate syrup (Hershey's)
1 tsp. vanilla
1 c. chopped nuts
1 (4 oz.) jar marshmallows

Cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Blend in flour and chocolate syrup. Add vanilla and nuts. Bake in greased and floured 10 x 15 x 2 inch pan at 350 degrees for 35 to 40 minutes and leave in pan. While still warm, spread marshmallow cream. Spread with frosting immediately. 15 to 24 servings.

CHOCOLATE FROSTING:

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

Combine above in saucepan. Cook on medium heat until mixture boils all over and boil 1 minute. Pour into small bowl and beat on No. 10 for 9 minutes. Spread quickly on cake. Frosting hardens quickly and must be spread out immediately.