2 sticks butter
2 c. sugar
1 1/2 c. plain flour
2 tbsp. cocoa
2 tsp. baking powder
4 eggs
1 tsp. vanilla
1 1/2 c. chopped pecans
1 bag miniature marshmallows

Cream butter at room temperature with sugar. Mix flour, cocoa and baking powder and sift together. Add eggs and flour mixture alternately; mix well after each addition. Add vanilla and nuts. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 40 minutes.

Remove from oven and cover with marshmallows. Put back into oven until marshmallows are melted. Punch marshmallows down and let get cool before icing.

ICING:

3/4 stick butter
2 tbsp. cocoa
1 tsp. vanilla
1/3 c. milk, heated
1 box confectioners' sugar

Melt butter, add milk and warm. Add other ingredients. Cream well and spread on cake over marshmallows. Cool, then cut into small squares.