1 c. butter (2 sticks)
4 eggs
2 c. sugar
36 reg. marshmallows
4 sq. bitter chocolate
1 1/2 c. flour
1/2 tsp. salt
2 c. pecans, chopped fine

Melt butter and chocolate together. Beat eggs. Add sugar, butter and chocolate. Add flour and nuts. Cook slowly in 9 x 13 x 2 inch pan lined with greased brown paper. When done, turn out, remove paper and place marshmallows over cake 1 inch apart. Return to oven and allow marshmallows to puff. Mash flat and cover with icing.

ICING:

4 tbsp. butter
4 c. powdered sugar
8 tbsp. cream or top milk
8 tbsp. cocoa

Bring butter and cream to boil. Remove from stove; sift sugar and cocoa into hot mixture and cream well. Cover marshmallows well as icing begins to cool. Place a pecan half on top of each marshmallow.