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 Chopped nuts
1 Jars Marshmallow creme; 7 oz
1 Powdered sugar
1/3 c Cocoa
1/2 c Softened butter
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 9×13-inch cake pan. Bake at 300 degrees for 40 minutes. Spread jar of marshmellow 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. —–