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Verla's Pecan Joy Cake

1 (18.25-ounce) package chocolate cake with pudding mix
24 large marshmallows
2 1/2 cups granulated sugar, divided use
1 (12-ounce) can evaporated milk, divided use
1 (14-ounce) package sweetned flake coconut
1/2 cup butter or margarine
2 cups semisweet chocolate chips
1 cup chopped pecans

1. Prepare cake mix according to package directions. Bake in a greased 17 x 11 x 1-inch jelly roll pan; shorten baking time as needed.
2. Combine marshmallows with 1 cup sugar and 1 cup evaporated milk in a medium saucepan. Heat over low heat until marshmallows are melted and sugar is dissolved; stir in coconut. Pour over warm cake. Spread evenly with a rubber spatula.
3. Bring remaining 1 1/2 cups sugar, 1/2 cup evaporated milk and butter to a boil in a medium saucepan. Remove from heat and add chocolate chips; stir until melted. Stir in pecans. Spread over coconut layer. Allow to cool before slicing.

Makes 16 servings.