2 c. all-purpose flour (1)
2 c. sugar (1)
1 tsp. baking soda (1/2)
1 c. water (1/2)
1 c. butter (1/2)
4 tbsp. cocoa (2)
1/2 c. buttermilk (1/4)
2 eggs (1)
1 tsp. vanilla extract
Chocolate Candy Icing

Combine flour, sugar and soda. Combine water, butter and cocoa; bring to a full boil over medium heat. Stir cocoa mixture slowly into flour mixture. Add buttermilk, eggs and vanilla. Stir until well blended and pour into a 13 x 9 x 2 inch pan or a 12 inch round pan. Bake at 350 degrees for 45 minutes (try 35 minutes). Cover with miniature marshmallows, then ice. Pour chocolate candy icing over top. 15 servings.

CHOCOLATE CANDY ICING:

1/2 c. butter (1/4)
4 tbsp. cocoa (2)
5 tbsp. milk (2 1/2)
3 c. powdered sugar (1 1/2)
1 tsp. vanilla
1/2 c. chopped nuts (optional)

Combine butter, cocoa and milk; bring to a boil. Add sugar; stir occasionally and cook 2 minutes over medium heat. (Over stirring may cause icing to be sugary.) Remove from heat; add vanilla and nuts. Cool icing about 5 minutes, but pour over cake before icing becomes too thick. Leave cake in pan. Cake can be served warm and often becomes better the second day. Yield: Icing for 13 x 9 x 9 inch cake.