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

Levee Frosting:

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

Grease and flour a 13 x 9 inch pan; set aside. Preheat oven to 350°F. 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 mixture. Stir well with a spoon. Pour into prepared pan.

Bake 30 minutes or until done. Remove from oven. Immediately spread marshmallow creme gently on surface of cake. Prepare Levee Frosting by blending all ingredients in a medium bowl. Spread frosting gently over warm marshmallow creme, swirling to make a marbled effect. Sprinkle nuts over top, if desired.

Makes 1 single layer cake.