• 1/2 Cup plus 2 Tablespoons cocoa
• 2 Cups sugar
• 1-1/2 Cups flour plus 2 Tablespoons more
• 1 Tablespoon shortening
• 3 sticks (1-1/2 Cups) butter or oleo: 2 for cake, 1 for icing
• 4 eggs
• 7 oz shredded coconut
• 1-1/2 Cups pecan pieces
• 2 teaspoons vanilla extract: 1 for cake, 1 for icing
• 1 pound powdered sugar
• 1/2 Cup Pet evaporated milk
• 1 jar marshmallow cream

Preheat oven to 400 F.

Mix cake by sifting 2 Tablespoons cocoa, 2 Cups sugar and 1-1/2 cups flour together. Melt 2 sticks of butter and allow to cool.  Beat 4 eggs and add to butter with 1 teaspoon vanilla, 1/2 cup Pet evaporated milk and 7 oz shredded coconut.  Add this mixture to the sifted dry ingredients and mix well.

Use 1 Tablespoon of shortening or butter to grease a 9 x 12 pan.  Scatter 2 Tablespoons of flour over the greased bottom and sides and shake pan to coat grease with flour.  Pour cake mix into greased and floured pan and bake 20-30 minutes at 400 F.

When cake begins pulling away from the sides of the pan, it is done.  Remove from oven, turn oven off, and spread the marshmallow cream over the top of the cake.

Mix the icing by melting 1 stick of butter in a saucepan and adding 1/2 cup of cocoa and 1 pound of powdered sugar.  Add 1/2 cup Pet evaporated milk and 1 teaspoon vanilla and beat with mixer until creamy.  Spread the chocolate icing over the marshmallow cream layer.

Recipe from Earline Marrs
Galena Park, Texas