Preheat oven to 350F. Bake chocolate cake according to package directions. Mix cake mix, water, oil and eggs. Pour batter into a greased 9 x 13 inch baking pan. Bake for 35 minutes at 350F. In a heavy two quart sauce pot, cook one cup evaporated milk and 1/2 cup of sugar. Cook on medium, heat until bubbly, lower heat, add miniature marshmallows, stirring until all are melted and smooth. Add coconut; stir well into mixture. When cake comes out of the oven, punch holes in cake and pour the coconut and marshmallow mixture over warm cake, In same two quart sauce pot (clean before using), melt margarine. Add 1/2 cup of evaporated milk, 1/2 cup sugar, and cook until bubbly on medium fire. Lower heat, then add chocolate morsels, blending well until all chips are melted and smooth. Add two cups chopped pecan Mix well then pour this over the marshmallow layer on cake. Best when made ahead and refrigerated.
Cajun Country -- New Iberia, Louisiana