1 c. butter or margarine
2 c. sugar
5 heaping tsp. cocoa or carob
2 c. buttermilk with 2 tsp.
soda dissolved in it
3 scant c. flour
vanilla

Cream butter and sugar. Add cocoa, alternating with
buttermilk and flour. Add vanilla to taste (approximately 1
teaspoon). Bake in 4 layers in 325 degrees to 350 degrees oven until top
springs back when touched. Remove from pans very carefully,
cake will be very tender. Cool.

Coconut Filling:
2 c. sugar
1 1/2 c. milk
3 Tbsp. flour
1 Tbsp. butter
1 1/2 c. coconut

Cook sugar, milk and flour until thick. Add butter and
coconut.

Chocolate Icing:
1 box dark brown sugar
1 c. milk

Cook about 4 or 5 minutes or until it reaches soft ball
stage. Add 2 cups small marshmallows and 6 ounces chocolate
chips. Stir until melted. Add vanilla to taste and 1 teaspoon
butter. Stir. Ice the cooled cake. Cover one layer with a
tiny bit of chocolate icing and then spread coconut filling;
continue until all are stacked, then put icing on top layer,
ending with chocolate icing.