Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Margarine; melted |
| ⅓ cup | Cocoa |
| 1 cup | Pecans; chopped |
| 4 \N | Eggs; beaten |
| 2 cups | Sugar |
| 1½ cup | Flour |
| ¾ cup | Coconut |
| 1 \N | Jar marshmallow cream |
| 1 pounds | Powdered sugar; sifted |
| 1 teaspoon | Vanilla; salted to taste |
| ½ cup | Evaporated milk |
| ½ cup | Margarine; melted |
| ⅓ cup | Cocoa |
Mix first 7 ingredients, through coconut, together and pour into large cake pan. Bake 20' at 350 degrees. As soon as cake done, spread on 1 jar marshmallow cream. Cool and spread with icing. Icing: Mix together last 5 ingredients and spread on cake. Recipe by: Peggy Ellis '60s
Posted to TNT Recipes Digest by jaclyn@... (Jack Dickson) on Feb 17, 1998