1 c. butter
1/2 c. cocoa
4 eggs
2 c. sugar
1 1/2 c. unsifted flour
15 lg. marshmallows

PECAN FUDGE FROSTING:

1/2 c. butter
3 tbsp. cocoa
2 tbsp. white corn syrup
2 c. confectioners' sugar
3 tbsp. milk
1/2 c. chopped pecans

In an 8x12 inch glass dish, place butter and cocoa. Heat on high 2 minutes or until melted. In large mixer bowl, place eggs. Beat slightly. Add sugar, four and butter-cocoa mixture; beat on medium speed until thoroughly blended.

Pour mixture back into glass dish and heat in microwave 7 to 9 minutes on high, rotating dish half turn after 4 minutes. Distribute marshmallows over top of hot cake and heat on high 2 to 3 minutes, until marshmallows have melted. Let cake stand 30 minutes before frosting. Cool completely before serving.

FROSTING: In small bowl, microwave butter and cocoa at high 1 to 1 1/2 minutes until melted. Add corn syrup and sugar and stir well. Gradually add milk to make smooth spreading consistency. Stir in 1/2 cup chopped pecans.