Almond Mud Cake


					
               1      cup           butter or margarine
               4                    eggs
               1      cup           coconut flakes -- Moist style
               2      cups          sugar
               1 1/2  cups          all-purpose flour -- sifted
               1/3  cup           cocoa powder -- unsweetened
               1      teaspoon      vanilla extract
               1      cup           almonds -- chopped
               13      ounces        marshmallow cream
					
                            -- FROSTING:
					
               1/2  cup           butter or margarine
               6      tablespoons   milk
               1/3  cup           cocoa powder -- unsweetened
               4      cups          confectioner's sugar
               1      cup           almonds -- chopped

  Using electric mixer, and in a large bowl, cream butter.  Slightly beat 
  eggs and add to butter.  Mix well.  Add coconut sugar, flour, cocoa, 
  vanilla, and nuts; mix together.  This is a heavy batter.  Do not beat.  
  Spread batter in greased 9x13x2 inch pan.  Bake at 350 °F for about 45 
  minutes.  As soon as cake is taken from oven, spread marshmallow creme 
  over top.  Cool for 20 minutes.

  To prepare frosting, mix together all frosting ingredients, except nuts, 
  using slow speed of mixer.  Pour over marshmallow creme.  Top with nuts.


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