2 sticks butter
1/2 c. Crisco
1 1/2 c. sugar
3 eggs
1 1/2 c. flour
1 tsp. baking powder
3 tbsp. cocoa
1 tsp. vanilla
3/4 c. chopped pecans

Cream shortenings and sugar well; add eggs, one at a time, beating well. Sift dry ingredients and blend in well. Add vanilla and pecans. Grease and flour 9 x 13 pan. Bake at 325 degrees for 40 minutes. While cake is hot cover with miniature marshmallows and chocolate butter cream frosting. (Recipe on 10X powdered sugar box.) Add 1/4 cup cocoa to powdered sugar to make chocolate. Also add a little extra milk to make it more creamy. Last, spread 1 can of Thank You pie cherries on top.