4 eggs
2 c. sugar
1 c. butter, melted
1 1/2 c. flour
1/3 c. cocoa powder, unsweetened
1 c. coconut, flaked
1/2 c. pecans, chopped
1 tsp. vanilla extract
1 (7 oz.) jar Marshmallow Creme
1 c. chopped nuts (optional for topping)

In a large mixer bowl, beat eggs until thick. Gradually beat in sugar at medium speed.

Combine melted butter with flour, cocoa, vanilla, coconut and pecans; add to sugar and egg mixture. Stir well with a spoon. Pour into a greased and floured 13 x 9 inch baking pan and bake for 30 minutes in preheated 350 degree oven. Remove and immediately spread Marshmallow Creme over top of the warm cake.

FROSTING:

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

Blend all frosting ingredients in a medium bowl. Swirl frosting over Marshmallow Creme and cover with chopped nuts.