4 eggs
2 cups sugar
1 cup butter or margarine, melted
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
1 cup flaked coconut
1/2 cup chopped pecans
1 7-ounce jar marshmallow creme
Levee Frosting (recipe follows)
1 cup chopped nuts, if desired

Grease and flour a 13-by-9-inch baking pan; set aside. Preheat oven to 350 degrees. In a large mixer bowl, beat eggs until thick. Gradually beat in sugar. Combine melted butter or margarine with flour, cocoa, vanilla, coconut and pecans. Add to egg-sugar mixture. Stir well with a spoon. Pour into prepared pan. Bake 30 minutes or until done. Remove from oven and immediately spread marshmallow creme gently on surface of cake. Prepare Levee Frosting. Spread frosting gently over warm marshmallow creme, swirling to give a marbled effect. Sprinkle nuts over top, if desired.

Levee Frosting
1/2 cup butter or margarine, melted
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
6 tbsp. milk
1 1-pound box powdered sugar (4 cups)

Blend butter, cocoa powder, vanilla, milk and powdered sugar together in a medium bowl.