2 c. sugar
1 c. oil
4 eggs
1 1/2 c. flour
1/4 tsp. salt
2 tsp. vanilla
1 c. pecans
1/3 c. cocoa

Mix in large bowl in order as given. Pour into greased and floured pan (9x13). Cook 30 minutes at 350 degrees. Allow to cool about 20 minutes.

Spread on 7 ounce jar of marshmallow creme and let cool completely.

ICING:

2 sticks butter, melted
1 box powdered sugar
1/3 c. (or less) cocoa
1/2 c. Eagle Brand condensed milk
1 c. pecans
1 tsp. vanilla

Mix thoroughly - spread over the marshmallow creme. Do not refrigerate.