2 c. granulated sugar
2 sticks butter
4 eggs (whole)
1 1/2 c. plain flour
3 tbsp. cocoa
1/4 tsp. salt
3 tsp. vanilla flavoring
1 c. pecans, chopped
1 c. coconut
1 (7 oz.) jar marshmallow creme

Preheat oven to 350 degrees. Cream sugar and butter; add eggs. Sift flour, cocoa and salt. Add to the creamed mixture. Add coconut and mix well. Add vanilla and nuts and mix. Pour into greased and floured pan, 9 x 13 inches. Bake approximately 40 minutes. Remove from oven and spread one (7 ounce) jar marshmallow creme over cake while warm. Ice the cake after it has cooled.

ICING:

1 box confectioners sugar
1/4 c. cocoa
2 sticks butter, melted
1/2 c. evaporated milk
1 tsp. vanilla flavoring

Sift sugar and cocoa and mix with melted butter. Add milk and vanilla. Spread on the cooled cake. After it has set, cut into small individual squares. Can be frozen.