1 c. butter
2 c. granulated sugar
4 eggs
1/4 c. cocoa powder
3/4 tsp. salt
1 1/2 c. all-purpose flour
1 tsp. vanilla extract
1 1/2 c. flaked coconut
1 1/2 c. chopped nuts (preferable pecans)
1 jar (9 oz.) marshmallow creme or miniature marshmallows as needed

FROSTING:

1/3 c. cocoa powder
1/2 c. butter
1/2 tsp. vanilla extract
1/8 tsp. salt
1/3 c. light cream or milk
1 box (16 oz.) confectioners' sugar

Cake: Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Sift cocoa, salt and flour, then add egg mixture. Stir in vanilla, coconut and chopped nuts.

Pour batter into a greased and floured 13x9x2 inch pan. Bake in a 350 degree F. oven 30-35 minutes or until toothpick inserted in center comes out clean. Remove from oven. While still hot put marshmallow creme or mini marshmallows on and spread (after they have melted). Let cool then frost with frosting.

Frosting: Beat all ingredients together until fluffy and spread on the cake after it has cooled.