1/2 lb. butter
2 c. sugar
4 eggs
1 1/2 c. flour
1/3 c. unsweetened cocoa
1 c. pecans, coarsely chopped
1 tsp. pure vanilla extract
3 c. miniature marshmallows or lg. marshmallows cut into 1/2-inch pieces

ICING:

1/2 lb. butter
1 1/2 c. confectioners' sugar
1/3 c. unsweetened cocoa
1 c. pecans, coarsely chopped
1/2 c. evaporated milk

Preheat oven to 350 degrees.

Combine butter and sugar in mixing bowl; beat well until creamy. Add the eggs, one at a time, beating thoroughly after each addition. Sift together the flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts and vanilla. Beat well.

Butter the bottom and sides of a 9 x 13-inch baking pan. Add a little flour and shake it around to coat the bottom and sides of pan. Shake out the excess.

Spoon batter into pan and smooth it over. Place in oven and bake for 25 to 30 minutes. Remove from oven and sprinkle marshmallows over the top. Return to oven and bake about 10 minutes, until the marshmallows are melted and starting to brown. Remove from oven and let cool in pan for about 30 minutes.

For the Icing: Melt butter in a saucepan. Sift together the confectioners' sugar and cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cooled. Cut into slices and serve.

Yield: 12 or more servings.

Note: "I Can't Believe It's Not Butter" can be substituted for the butter - to give the cake butter flavor without all the fat and cholesterol.

Marshmallow cream can be substituted for the marshmallows.