Ingredients
2 sticks margerine
2 tablespoons cocoa
For CAKE
1 cup Angel Flake coconut
1 1/2 cups flour
1 teaspoon baking powder
2 cups sugar
4 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla
1 jar marshmallow cream
For ICING
1 box powdered sugar
1/2 cup margerine
1/3 cup cocoa
1/2 cup evaporated milk
1 teaspoon vanilla
Preparation
Blend butter at room temperature with cocoa. Set aside.
Put sugar and eggs into mixing bowl and blend well. Stir in flour and baking powder a little at a time, alternating with cocoa mixture. Add the coconut, pecans and vanilla and blend again.
Transfer to greased 13 x 9 pan and bake at 350 degrees for 30 minutes. A soon as the cake is removed from oven, spread marshmallow cream over cake. Allow tocool in pan.
When the cake completely cools spread with icing.
For Icing: Mix together the margerine blending in the milk, cocoa, vanilla and sugar.
When blended well, spread on coooled cake in pan.
Cover the cake with foil.
Serve from pan.
