4 eggs
2 c. sugar
2 sticks butter
1 1/2 c. self-rising flour
4 tbsp. cocoa
2 c. pecans
2 tsp. vanilla
1 lg. pkg. mini-marshmallows

Beat eggs slightly; add sugar and stir. Add melted butter and stir. Add flour, cocoa, pecans and vanilla; stir until smooth. Pour into well-greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 35 minutes. Spread marshmallows evenly on hot cake.

FROSTING:

1 box confectioners sugar
1/2 c. evaporated milk
4 tbsp. cocoa
4 tbsp. butter

Combine butter, milk, and sugar; boil 1 minute. Add remaining ingredients. Spread on hot cake in pan.