2 sticks butter
4 eggs
1 1/2 c. flour
1 c. chopped pecans
2 c. sugar
1/2 c. cocoa (not instant)
1 sm. can coconut
1 jar marshmallow fluff

Mix all ingredients except marshmallows. Cream in large bowl and pour into greased oblong pan. Bake at 350 degrees for 20-25 minutes. Remove from oven and spread on marshmallow immediately. Let cool completely.

ICING:

1 stick butter
1 tbsp. vanilla
1 box confectioners' sugar (1 lb.)
1/3 c. cocoa
1/2 c. evaporated milk

Blend all ingredients well with mixer. Spread icing on top of marshmallow creme. Allow several hours to set before serving! Very good the next day if kept in refrigerator.

Or use smaller pan 8 x 13 inch. Bake 35-40 minutes. (I like this thicker version better.)