1 c. butter
2 c. sugar
2 tbsp. cocoa
4 eggs
1 1/2 c. self rising flour
1 1/2 c. coconut
1 1/2 c. chopped nuts
1 tbsp. vanilla

Cream butter and sugar, and cocoa until fluffy. Add eggs one at a time, beat well after each. Beat in flour and coconut. Stir in nuts and vanilla until well blended. Bake in 9 x 12 pan for 30 minutes at 350 degrees.

Spread a large jar of marshmallow cream on top. Cool and frost.

FROSTING:

1/2 c. butter
1 box powdered sugar
1/3 c. cocoa
1/2 c. canned milk

Mix all together.

Substitution for self rising flour:

1 c. self rising flour equals (1 c. all purpose flour plus 1 1/2 tsp. baking powder, 1/2 tsp. salt)