2 sticks butter
1/2 c. cocoa
2 c. sugar
4 eggs
1 c. all-purpose flour
1/4 tsp. salt
1 c. chopped nuts
1 tbsp. vanilla
1 pkg. miniature marshmallows

Grease and flour 9 x 13 x 2 inch pan. In large pan, melt butter and add cocoa. Stir well. Remove from heat. Add sugar, eggs, flour, salt, nuts and vanilla. Mix until well blended.

Pour into pan, bake at 350 degrees for 30 minutes, then remove from oven. Top with miniature marshmallows. Return to oven and melt marshmallows (only until they start to melt). Allow to cool slightly and top with icing.

ICING:

1/4 c. butter
1/4 c. cocoa
1 box powdered sugar
7 tbsp. milk
1 tsp. vanilla

Melt butter and add cocoa, stir well. Remove from heat; stir well. Add sugar, milk and vanilla; mix well. Spread over cake and allow to cool.

DARK CHOCOLATE ICING:

1 block German chocolate
3 tbsp. water
3 tbsp. butter

Melt together, chocolate and water. Remove from heat. Add butter and stir well. Cool to desired thickness then pour over cake or over cut cake squares.