1 c. butter
2 c. sugar
2 tbsp. cocoa
4 eggs
1 1/2 c. self-rising flour
1 1/2 c. coconut
1 1/2 c. chopped nuts
1 tbsp. vanilla
1 lg. jar marshmallow creme

Cream the butter with the sugar and cocoa until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the flour and coconut, then stir in the nuts and vanilla; blending well. Pour the batter into a 9 x 13 x 2 inch greased baking pan. Bake in a preheated 350 degree oven for 30 minutes or until cake tests done. Remove from oven and spread the marshmallow creme over top of cake. Cool.

FROSTING:

1/2 c. butter
1 box confectioners' sugar
1/3 c. cocoa
1/2 c. sweetened condensed milk

Cream the butter with the confectioners' sugar and cocoa and beat in milk to spreading consistency, then frost cooled cake.