1/2 c. cocoa
2 sticks butter
2 c. sugar
4 eggs
1 1/2 c. flour
Pinch of salt
1 1/2 c. nuts
1 tsp. vanilla
1 (7 oz.) jar marshmallow creme

FROSTING:

1 box powdered sugar
1/2 c. baking cocoa
1/3 c. evaporated milk (add more, if needed, up to 1/2 cup)
1 tsp. vanilla
1 stick butter

Melt cocoa, butter and sugar in pan. Remove from heat and stir in slightly beaten eggs. Add flour, salt, nuts and vanilla. Spoon into 9 x 13 inch greased pan. Bake at 350 degrees for 35 minutes. When done, spread 7 ounce marshmallow creme over hot cake. Cool and frost.

FROSTING: Cream ingredients together and beat. Spread on cooled cake. VERY RICH!