• 4 Eggs
• 2 cups White Sugar
• 1 cup (2 sticks) Butter, melted
• 1 teaspoon Vanilla Extract
• 1 ½ cups Flour
• ⅓ cup Cocoa Powder
• 1 (7 oz.) jar Marshmallow Creme

Frosting

• ½ cup (1 stick) Butter, melted
• ⅓ cup Cocoa Powder
• 1 teaspoon Vanilla Extract
• 6-8 tablespoons Milk
• 4 cups Powdered Sugar

1. Preheat oven to 350F degrees; use butter to grease 9×13″ cake pan
2. Beat 4 eggs in large bowl or stand mixer until thick; beat in sugar and vanilla
3. In another medium bowl, melt 1 cup of butter
4. Whisk in the flour and cocoa
5. Add the butter-flour mixture to the egg mixture and beat well until combined
6. Pour batter into the prepared pan
7. Bake at 350F for 25-28 minutes, until toothpick comes out clean
8. Prepare the frosting: clean the mixing bowl and melt ½ cup of butter in it; beat in ⅓ cup cocoa powder
9. Add vanilla and 2 cups powdered sugar; beat well
10. Add half of the milk; add the remaining 2 cups of powdered sugar and beat well; add more milk as necessary to reach desired consistency
11. When the cake is done remove from the oven and immediately spread the marshmallow cream over the top; microwave the marshmallow cream before spreading it, remove all foil and microwave for 15 second intervals until it starts to puff up over the edge of jar
12. Spread the frosting over the warm cake and marshmallow cream; use a spatula  or knife to swirl it
13. Serve warm, it is messy, will set up as it reaches room temperature

 

Here is a good option for a cake pan!