2 c. sugar
1 c. oil
4 eggs
1 1/2 c. flour
1/4 tsp. salt
1/3 c. cocoa
1 tbsp. vanilla extract
1 c. chopped pecans
1 (6 1/4 oz.) pkg. miniature marshmallows

Cream sugar, oil and eggs in bowl until light and fluffy. Add sifted flour, salt and cocoa; mix well. Add vanilla and pecans; mix well. Pour into greased and floured 9 x 13 inch cake pan. Bake at 300 degrees for 35 minutes or until cake tests done. Top with marshmallows. Bake for 5 minutes longer. Frost cooled cake with Creamy Chocolate Frosting.

CREAMY CHOCOLATE FROSTING:

1 c. butter, softened
1/2 c. cocoa
1 (16 oz.) box confectioner's sugar
1/2 c. evaporated milk
1 tsp. vanilla extract

Combine all ingredients in mixer bowl; beat until of spreading consistency.

Makes enough for 2 layers.