1/2 c. butter, softened
1 c. sugar
3 eggs
3/4 c. unsifted all-purpose flour
1/3 c. Hershey's Cocoa
1/2 tsp. baking powder
Dash salt
1 tsp. vanilla
1 c. chopped pecans
1 pkg. (10 1/2 oz.) miniature marshmallows
Chocolate Frosting

Cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in vanilla and nuts.

Spoon batter into greased 13x9x2 inch baking pan. Bake at 350 degrees for 15 to 18 minutes or until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 to 3 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with chocolate frosting. Cool thoroughly before cutting cake into squares. Makes 12 average size or 24 small servings.