CAKE:

1 c. butter (1/2 lb.)
1/2 c. cocoa
4 eggs
2 c. sugar
15 lg. marshmallows
1 1/2 c. unsifted all-purpose flour

FROSTING:

1/2 c. butter
3 tbsp. cocoa
2 tbsp. white corn syrup
2 c. confectioners' sugar
3 tbsp. milk
1/2 c. chopped pecans

CAKE: In 12 x 8 x 2 inch dish, place butter and cocoa. Microwave on high 2 minutes or until melted. In large mixer bowl, place eggs. Beat slightly using medium speed of mixer. Add sugar, flour and butter-cocoa mixture, beating on medium speed until thoroughly blended. Pour mixture back into 12 x 8 x 2 inch dish. Microwave at high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes. Put marshmallows over top of hot cake. Microwave at high 2 to 3 minutes more, until marshmallows are melted. Let cake stand for 30 minutes before frosting with Pecan Fudge Frosting. Let cake cool completely before serving.

PECAN FUDGE FROSTING: In small glass mixer bowl, place butter and cocoa. Microwave at high 1 to 1 1/2 minutes until melted. Add white corn syrup and confectioners' sugar, stirring well. Gradually add milk to make smooth spreading consistency. Stir in chopped pecans.