2 c. sugar
1 stick butter
1 stick butter
4 lg. eggs
1 1/2 c. self rising flour
1/3 c. cocoa
1 tsp. vanilla
1 c. shredded or angel flake coconut
1 c. chopped pecans
1 pt. marshmallow cream

Cream sugar and shortening. Add eggs, one at a time, beating well after each egg is added. Sift flour, pinch of salt and cocoa. Add to creamed mixture. Add vanilla, coconut, and nuts. Bake in greased and floured 9 x 13 inch pan at 300 degrees for 40-50 minutes or until toothpick comes out dry. Remove from oven and spread marshmallow cream over top. Return to oven 5 minutes.

FROSTING:

1 box confectioners sugar
1/3 c. cocoa
1 stick butter, melted
1/2 c. cream
1 c. chopped pecans

Sift sugar, cocoa, melt butter and mix. Add cream and nuts. Spread on top of cooked cake.