Iris Riggs Tolley
Bake any Devil’s Food cake according to directions. Bake in 2 round layer pans. Split layers with thread.
Melt in 1 cup milk, 30 large marshmallows. Remove from heat. Add 1 (14 ounce) package angel flake coconut, 1 cup sugar, 1 teaspoon vanilla. Spread between layers.
2 cups sugar
1/4 cup cocoa, mix well
1/2 cup milk
1 stick margarine
Cook for 2 minutes. Add 1 teaspoon vanilla. Beat with electric mixer until cool enough to spread.