1 c. butter, melted
2 c. granulated sugar
4 eggs
1 1/2 c. flour
1/2 c. cocoa
1 c. coconut
1 c. pecans, chopped
1 7 oz. jar marshmallow cream
1/2 c. evaporated milk or 1/4 c. plain milk
1 lb. box confectioners sugar
1 tbsp. vanilla extract
1/3 c. cocoa
6 tbsp. butter, softened

Preheat oven to 350°F. In a bowl, combine butter, granulated sugar and eggs. In another bowl, combine flour, cocoa, coconut and pecans and mix well. Blend thoroughly with sugar and egg mixture. Pour batter into a greased and floured 9 X 13 inch pan.

Bake 30 minutes. Remove to a wire rack. While cake is still hot, spread on marshmallow cream. While cake is cooling, combine milk, confectioners sugar, vanilla, cocoa and butter in a bowl. Let cake cool, then spread with topping. Refrigerate until chilled, then cut into squares. Keep refrigerated.

Makes 10 to 12 servings.