¼ cup cocoa
1½ cup chopped pecans
2 sticks butter
4 eggs
2 cups sugar
1½ cups flour
1 tsp. vanilla
1 small can coconut (optional)

Frosting:
½ cup butter
1/3 cup cocoa
½ cup evaporated milk
1 box powdered sugar
1 tsp. vanilla
7 to 9-oz. jar marshmallow creme

Mix cake ingredients and cook in greased cake pan for 30 minutes at 350° (this will not be done).  Remove cake from oven and while hot spread with marshmallow creme. 
Frosting:  In top of double boiler, mix butter, cocoa and milk.  Removed from heat.  Sift powdered sugar into chocolate mixture; add vanilla.  Stir until smooth.  Pour on top of warm cake and return cake to oven for 5 minutes.