1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut
1 jar (7 oz) marshmallow cream
1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened
Heat oven to 350 degrees.
For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.
Bake for 45 minutes in non-stick 13x9-inch cake pan.
For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.
For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream.
Page 1 of 1 pages