1-1/2 c. sugar
1-1/2 stick butter, softened
2 eggs
3 tbsp. cocoa
1-1/2 c. self-rising flour
1/3 c. milk
1-1/2 c. chopped pecans
1 tbsp. vanilla
1 (10 oz.) bag miniature marshmallows

Cream butter and sugar together, beat in eggs. Mix in cocoa, flour and milk. Stir in nuts and vanilla. Pour into a greased 9 x 13 inch pan.

Bake at 325°F oven for 40 minutes, until cake tests done. Turn oven off and remove cake from oven, sprinkle marshmallows over cake. Return to oven for 5 minutes until marshmallows melt. Spread frosting over hot cake.

Frosting:

4 tbsp. butter, softened
1 (16 oz.) box powdered sugar
4 tbsp. cocoa
1/4 to 1/2 c. milk
1 tbsp. vanilla

Cream butter, sugar and cocoa together. Gradually add milk, enough to make of spreading consistency. Stir in vanilla.