Cake:

2 sticks butter
1/2 c cocoa
2 c sugar
4 eggs, slightly beaten
1 1/2 c all-purpose flour
pinch of salt
1 1/2 c chopped pecans or walnuts
1 tsp vanilla
miniature marshmallows
1/4 c coconut (optional) but good

Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs. Mix well. Add flour, salt, chopped nuts and vanilla; mix well. Spoon batter into a greased 13x9x2 pan.

Bake at 350°F for 35 to 45 minutes. Sprinkle marshmallows on top of warm cake; cover with chocolate frosting.

Frosting:

1 (1 lb) box powdered sugar
1/2 c milk
1/3 c cocoa
1/2 stick softened butter

Combine sugar, milk, cocoa and butter. Mix until smooth and spread on hot cake.

Note: This cake works best if left in the pan you cook it in. Serve and enjoy!