2 sticks butter
1/3 c. cocoa
1 1/2 c. flour
4 eggs
2 c. sugar
1 1/2 tsp. baking powder
1 c. flaked or shredded coconut
1 c. chopped pecans

Cream butter, sugar, cocoa; add eggs, one at a time, beating well. Sift flour and baking powder together and add to mixture a little at a time, then add coconut and chopped pecans. Bake in 12 x 9 x 2 inch greased pan at 350 degrees for 40 to 50 minutes. When done and still hot, spread with 1 pint marshmallow cream. Let cake cool in pan, then ice with the following.

ICING:

1 stick butter
1/2 c. cocoa
5 tbsp. cream
1 tsp. vanilla
1 lb. box powdered sugar

When cake is cool, mix icing and put over marshmallow cream.