2 sticks butter
2 c. sugar
1/2 c. cocoa
4 eggs
1 1/2 c. flour
1/2 tsp. baking powder
1 c. nuts
1 c. coconut
1 jar marshmallow cream

Cream together butter and sugar. Add cocoa. Add eggs, one at a time. Add remaining ingredients. Bake in oblong pan at 300 degrees for 30 minutes. Spread hot cake with 1 jar marshmallow cream. Cool in pan a 17 inch also lightly grease and flour it.

ICING:

1 stick butter
1/3 c. cocoa
5 tbsp. evaporated milk
1 box powdered sugar
1 tsp. vanilla

Melt butter, add cocoa and milk. Pour over powdered sugar. Mix well and add vanilla. Spread over cake. (Let marshmallow cream harden a bit, you can set the cake in the refrigerator for a few minutes.)

For a fluffy icing if it comes out too thin add a little powdered sugar and use an electric mixer. Keep adding powdered sugar until you get the desired consistency.

Extra topping of either chopped or whole nuts can be used to finish the cake off.