4 eggs
2 c. sugar
1 c. butter, melted
1 1/2 c. flour
1/3 c. unsweetened cocoa powder
1 tsp. vanilla
1 c. flaked coconut
1/2 c. chopped pecans
1 (7 oz.) jar marshmallow cream
Levee Frosting, see below
1 c. chopped nuts

LEVEE FROSTING:

1/2 c. butter, melted
1/3 c. unsweetened cocoa powder
1 tsp. vanilla
6 tbsp. milk
1 (1 lb.) box powdered sugar (4 c.)

Grease and flour a 13 x 9 inch baking pan. Preheat oven to 350 degrees. In a large mixer bowl beat eggs until thick. Gradually beat in sugar. Combine melted butter with flour, cocoa, vanilla, coconut, and pecans. Add to egg/sugar mixture. Stir well with a spoon. Pour into prepared pan. Bake 30 minutes or until done.

Remove from oven. Immediately spread marshmallow cream gently on surface of the cake. Prepare frosting. Spread frosting gently over warm marshmallow cream, swirling to give a marbled effect. Sprinkle nuts over top, if desired.