2 c Sugar
1 c Butter
1 1/2 c Flour
4 lg Eggs
1 ts Vanilla
3 tb Cocoa
1/4 ts Salt
1 c Shredded coconut
1 c Nuts; chopped
7 oz Jar marshmallow creme
1 Powdered sugar
1/3 c Cocoa
1/2 c Butter; softened
1 ts Vanilla
Cake:
In large bowl, cream together butter and sugar. Add flour and eggs
and beat 1 minute. Add vanilla, cocoa, salt, coconut, and chopped
nuts. Beat 2 minutes more. Pour into a lightly greased 9x13" cake
pan. Bake at 300°F for 40 minutes. Spread jar of marshmallow creme
on cake while hot. Sprinkle with additional coarsely, chopped nuts,
if desired. Let cool; frost.
Frosting:
Mix frosting ingredients with enough hot water to mix well. Spread
frosting mixture over cake. Sprinkle top with more nuts, if
desired. If kept refrigerated, cake will be fudge-like, or very
moist when kept at room temperature. For an extra treat, zap a
refrigerated piece in the microwave; top with a scoop of vanilla
ice cream.
