2 sticks butter
2 tbsp. cocoa (may use 2 tbsp. more if desired)
1 can coconut, if desired
1 1/2 c. flour
2 c. sugar
4 eggs
1 1/2 c. nuts, chopped
1 tsp. vanilla
Pinch salt

Mix all ingredients together (soften butter). Bake in a 9x13 inch pan at 350 degrees for 30 minutes. Remove from oven.

Top hot cake with large jar marshmallow creme.

When cool add icing made from: 1/2 c. soft butter 1/2 c. cocoa 1/2 c. evaporated milk 1 tsp. vanilla

Comment: The recipe can successfully be cut in half. Use an 8x8 inch pan.