Cake:

1/2 c. cocoa
1 c. (2 sticks) butter, melted
4 eggs, beaten
1 1/2 c. all-purpose flour
2 c. sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 1/2 c. chopped pecans

Icing:

1 (16 oz.) box light brown sugar
1/3 c. cocoa
1/4 c. (1/2 stick) butter, softened
1/2 c. milk
1 tsp. pure vanilla extract
1 (10.5 oz.) pkg. miniature marshmallows

Preheat oven to 350°F. Grease a 13 x 9 x 2 inch pan.

Stir cocoa into mixing bowl with butter, Add eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand held electric mixer. Stir in nuts. Pour into prepared pan and bake for 35 minutes. While cake is baking, prepare frosting. Mix brown sugar, cocoa, butter, milk, and vanilla together in a bowl and beat until smooth. Remove cake from oven and pour marshmallows over hot cake. Pour frosting over marshmallows on top.