2 c. sugar
4 eggs
1/3 c. cocoa
3 tsp. vanilla
2 sticks butter
1 1/4 tsp. salt
1 1/2 c. flour
1 c. chopped nuts (pecans)
7 oz. miniature marshmallows

Let butter and eggs sit until they reach room temperature. Cream butter and sugar. Add one egg at a time. Sift flour, cocoa and salt together. Add to the cream mixture; mix well. Add vanilla and nuts. Bake in a 13 x 9 inch pan that has been greased and floured for 35 minutes in a 300 degree oven. Remove. Pour on marshmallows and return to 350 degree oven for 10 minutes. Let cool, then frost with following icing.

ICING:

1 box 4X sugar
1 tsp. vanilla
2 sticks butter
1/3 c. evaporated milk
1/3 c. cocoa
1 c. chopped nuts

Mix sugar and cocoa; add melted butter, milk and vanilla. Beat until smooth. Add nuts, spread on cool cake, cut into squares. Yields about 45 servings. Freezes well.