2 c. all purpose flour
1 1/2 c. sugar
1/2 c. unsweetened chocolate
1/2 c. butter, softened
1 c. water
3 whole eggs
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla

FROSTING:

2 c. miniature marshmallows
1/4 c. butter
3 oz. pkg. cream cheese
1 oz. square unsweetened chocolate
2 tbsp. milk
3 c. powdered sugar
1 tsp. vanilla
1/2 c. coarsely chopped salted peanuts

Heat oven to 350 degrees. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (1 to 2 minutes). Pour into greased and floured 13 x 9 baking pan. Bake for 30 to 40 minutes, or until wooden pick inserted in center comes out clean. Sprinkle with marshmallows. Continue baking 2 minutes or until marshmallows are softened. Meanwhile, in 2 quart saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. Cook over medium heat, stirring occasionally, until melted (8 to 10 minutes). Remove from heat; stir in powdered sugar and vanilla until smooth. Pour over marshmallows and swirl together. Sprinkle with peanuts. Makes 15 servings.