4 eggs
1 c. butter, softened
2 c. sugar
1 tsp. vanilla
1 1/2 c. unsifted flour
1/4 c. unsweetened cocoa
Dash salt
1 c. chopped nuts
1 (7 oz.) jar Marshmallow Creme (1 1/2 c.)

Preheat oven to 350 degrees. Grease 13 x 9 inch pan; set aside. In a large bowl with mixer at medium speed - beat eggs, butter, sugar and vanilla until light and fluffy - scraping sides of bowl occasionally. Add flour, cocoa and salt - beat just until well blended. Fold in pecans.

Spread batter evenly in pan. Bake 40 to 45 minutes. Immediately place dollops of Marshmallow Creme on cake - spread until smooth. Let cool on wire rack for at least 1 hour before frosting.

FROSTING:

1/3 c. butter
1/2 c. unsweetened cocoa
1/3 c. milk
1 tsp. vanilla
2 1/2 c. confectioners' sugar

In medium saucepan melt butter - stir in cocoa and cook 1 minute. Remove from heat. Add remaining frosting ingredients - stir until smooth. Spread on top of Marshmallow Creme. When frosting has cooled cut into 1 inch squares. Makes 7 dozen. About 80 calories each.

TOPPING:

1 (.68 oz.) tube green decorating icing
Red cinnamon candies

If desired decorate each square with a wreath of green icing and cinnamon candy in center. To freeze wrap well - label and date. Freeze up to 3 months. Rich, Rich, Rich!!