--FOR THE CAKE--
2 c  Sugar
1 c  Shortening
4    Eggs
1 1/2 c  Flour
1/3 c  Cocoa
1 ts Vanilla
1/4 ts Salt
1 c  Pecans (optional)
1/2 lg Jar of marshmallow fluff

FOR THE FROSTING
1 c Butter
1/3 c Carnation milk
1/3 c Cocoa
1 ts Vanilla
1 lb Confectioners sugar
1 c Pecans (optional)

>Hint< Make the frosting first, by simply creaming all of the ingredients
together and setting aside… 1) Cream together the sugar and the
shortening, and add the eggs one at a time, beating well after each
addition… Add the flour, cocoa, vanilla and salt, creaming well then add
the pecans if desired… 2) Bake in a well greased and floured 9″ x 13″
cake pan, at 350 for 30 min… remove and spread the marshmallow fluff
evenly on the top, and return to the oven for 1 min or until fluff is
spreadable… 3) Spread the frosting on top of the fluff and refrigerate
until ready to eat…