Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Butter |
| 2 cups | Sugar |
| 3 tablespoons | Cocoa |
| 4 \N | Eggs |
| 1½ cup | Self rising flour |
| 1½ cup | Coconut |
| 1½ cup | Chopped walnuts |
| 1 teaspoon | Vanilla |
| 1 cup | Marshmallows; cut up |
| ¼ pounds | Butter |
| 1 \N | Box icing sugar (confectioner's) |
| ⅓ cup | Cocoa |
| ½ cup | Evaporated milk |
TOPPING
ICING
Cream ½ pound butter with 2 cups of sugar & 3 tablespoons cocoa. Beat in 4 eggs. Add 1½ cups self rising flour, 1 ½ cups coconut, 1 ½ cups chopped walnuts and 1 teaspoon vanilla.
Bake for 40 to 45 minutes in a 350F oven in a greased and floured 9" x 13" pan. Remove from oven and immediately cover top with one cup cut up marshmallows. Let cool.
Combine ¼ lb. butter, 1 package icing sugar, ⅓ cup cocoa, ½ cup evaporated milk. Beat until creamy and spread on cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
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