2 sticks butter
2 c. sugar
4 eggs
1 1/2 c. flour
1/2 tsp. salt
1/3 c. cocoa
1 tsp. vanilla
Miniature marshmallows

ICING:

1 stick butter
1/3 c. cocoa, sifted
1/3 c. evaporated milk
1 lb. confectioners' sugar, sifted
Pinch of salt (optional)
1 tsp. vanilla
1 c. broken pecans
1 can flaked coconut

Preheat oven to 350 degrees. Cream the butter and the sugar. Beat in the eggs. Sift together and add the flour, salt, and cocoa. Add vanilla; beat well. Pour into a greased and floured 8 x 12 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until done, depending on oven. Cover the top of the cake with miniature marshmallows and return to the oven; barely let them melt. Be sure to let them get brown.

To make the Icing: Melt the butter. Stir in the cocoa, milk, and half the powdered sugar; beat well, stirring. Pour this hot mixture over the remaining sugar in the bowl of an electric mixer; beat well. Add the salt and vanilla. Stir in the pecans and coconut; spread over the marshmallow topping. Let the cake rest, covered, 12 hours before serving. Recipe serves 10 to 12 people.