1 (19 ounce) can marshmallow creme
1/2 cup vegetable oil
1/2 cup water
3 eggs
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/4 teaspoons cocoa powder
1 (3 ounce) package instant chocolate pudding mix
Heat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, beat marshmallow creme, oil, water, eggs and vanilla until smooth. Stir in brown sugar, brown sugar, vanilla and almonds. Pour mixture into greased and floured 8x8 inch pan.
Bake in preheated oven for 45 minutes. Remove foil from pan and continue baking for 30 minutes to 1 minute, or until toothpick inserted in center comes out clean. Cool completely. Cool completely. Store in tightly covered container at room temperature.
To make frosting: Beat pudding mix in 1/2 cup of cocoa powder into small saucepan. Pour over marshmallow creme mixture. Chill until set, stirring occasionally. Frost with remaining cocoa powder mixture. Refrigerate until serving.