4 eggs
2 cups sugar
1 cup melted, margarine or butter
1 1/2 cups+2 Tblsp flour
1/3 cup unsweetened cocoa powder
1 teas vanilla extract
1 cup flaked coconut
1/2 cup chopped pecans
Topping
7 oz jar marshmallow cream
Levee Frosting
1/2 cup melted, margarine or butter
1/3 cup unsweetened cocoa powder
1 teas vanilla extract
4 Tblsp very hot water
1 pound (4 cups) powdered sugar
Optional Frosting Topping
1 cup chopped pecans
Grease and flour a 13" x 9" baking pan; set aside. Preheat oven to 350 F.
In a large mixing bowl, beat the eggs until thick. Gradually beat in the sugar. Combine melted butter or margarine with flour, cocoa, vanilla, coconut and pecans. Add to the egg- sugar mixture. Stir well with a spoon. Pour into prepared pan.
Bake 30 minutes or until done. Remove from oven and immediately spread a 7-ounce jar of marshmallow creme gently the on surface of the cake.
Prepare Levee Frosting.
Blend all frosting ingredients in a medium bowl. Spread frosting gently over warm marshmallow creme, swirling to give a marbled effect. Sprinkle nuts over top if desired.
This cake is textured more like a fudge brownie than a cake.