4 eggs
2 c. sugar
2 sticks butter, melted
1 1/2 c. flour
1/3 c. cocoa
1 tsp. vanilla
1 can shredded coconut
1 c. chopped walnuts
1 jar marshmallow cream

In large mixing bowl, at high speed, beat butter and sugar until creamy. Add eggs, one at a time. Beat well after each one. Add coconut, flour, cocoa, vanilla, and walnuts. Stir with a large spoon until well blended. This is a heavy batter so don't try to beat it with a mixer!

Spread batter in greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 40-45 minutes. DON'T OVER BAKE! As soon as cake is out of oven, spread marshmallow cream on top while it's still hot. Allow to cool for 20 minutes. May be served with or without frosting.

MUD CAKE FROSTING:

1 box powdered sugar
1 stick butter
1/2 c. evaporated milk
2 tbsp. cocoa
1 tsp. vanilla
1/2 c. chopped walnuts

Melt butter. Add cocoa and milk; heat to almost boiling point. Gradually add powdered sugar. Mix well; add vanilla and half of the chopped walnuts and spread on cool cake. Swirl through the marshmallow. Sprinkle with remaining walnuts and serve.