In a large bowl, cream your sugar, vegetable shortening and 1/3 cup cocoa.
In a separate bowl, blend together your flour and eggs.
Add flour mixture to the creamed mixture and beat well.
Blend in 2 teaspoons vanilla extract. (Your batter will be very thick.)
Lightly spray a 9x13 baking dish with cooking spray and spread your batter evenly in the dish.
Bake at 350 for 20 minutes, turning your baking dish halfway through cooking if your oven doesn't cook evenly.
Remove cake from oven and gently spread the marshmallow creme evenly across the top.
Bake for an additional 10 minutes.
Place your baking dish on a cooling rack and let it cool (approximately 30 minutes).
While your cake is cooling, mix together all the icing ingredients.
Once your cake is cooled, ice your cake and cut into 16 pieces.
Notes
Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.