4 eggs, slightly beaten
2 c. sugar
3 sticks butter
2 tbsp. vanilla
1 1/2 c. self-rising flour
6 tbsp. cocoa
1 c. pecans
1 pkg. miniature marshmallows
1 box confectioners sugar
5 tbsp. warm water

Preheat oven to 350 degrees. Slightly beat eggs and add sugar. Stir in 2 sticks melted butter. Add flour, 2 tablespoons cocoa and pecans to other ingredients and stir well but do not beat. Add vanilla.

Pour batter into a well-greased and floured 13x9x2 inch pan. Bake for 30 minutes. Remove cake from oven and spread marshmallows over top of cake. Place back into the oven long enough to soften the marshmallow.

ICING:

In a bowl combine confectioners sugar, 4 tablespoons cocoa, 1 stick butter and warm water (you may want to add a few pecans and/or coconut if you desire). Mix well and spread on top of cake.