2 sticks butter
2 c. sugar
4 eggs
3 tbsp. cocoa
1 tsp. vanilla
1 1/2 c. flour
1 c. coconut
1 c. pecans
7 oz. jar marshmallow creme

Cream together butter and sugar. Add eggs; mix well. Mix in cocoa, vanilla and flour. Stir in coconut and pecans. Bake in oblong pan for 35 to 45 minutes at 350 degrees (for 325 degrees for glass pan). While still hot, spread with a 7 ounce jar of marshmallow cream fluff. Let cool. Ice.

ICING:

1 lb. powdered sugar
1 stick butter
1/2 c. evaporated milk
1/2 c. cocoa
1 tsp. vanilla