2 c. sugar
1 c. butter
4 eggs
1 1/2 c. flour
1/4 tsp. salt
1/3 c. cocoa
3 tsp. vanilla
1/2-1 c. chopped pecans
1 (6 1/4 oz.) pkg. miniature marshmallows

Cream butter and sugar. Add eggs, one at a time. Sift dry ingredients together and add to egg mixture. Add vanilla and nuts. Pour into greased 13 x 9 x 2 inch pan. Bake 30 minutes. Remove from oven and spread marshmallows over top. Bake 10 minutes more. Let cake cool. Marshmallows will fall. Bake at 300 degrees.

ICING:

1 (1 lb.) box powdered sugar
1/3 c. cocoa
1 1/4 c. butter, melted
1/2 c. evaporated milk
1 tsp. vanilla
1/2 c. chopped nuts

Mix sugar and cocoa together, with melted butter. Stir in remaining ingredients with a wire whisk until smooth. Frost cooled cake and wait at least 4 hours before cutting. (I refrigerate mine.)