1 c. butter, melted
1/2 c. cocoa
4 eggs, slightly beaten
2 c. sugar
1 1/2 c. flour
1 tsp. vanilla
1/2 tsp. salt
Miniature marshmallows
1 lb. powdered sugar
1/2 c. milk
1/3 c. cocoa
1/2 c. butter, melted
1 1/2 c. chopped pecans

In a large mixing bowl, combine 1 cup melted butter and 1/2 cup cocoa. Add the eggs and 2 cups sugar, beat well. Add the vanilla. Beat until well blended, then fold in the pecans. Pour into a greased 9x13 inch pan and bake at 350 degrees for 35 minutes or until done.

Cover cake with miniature marshmallows and return to the oven for a few minutes to melt them. (Can substitute a 7 oz. jar of marshmallow cream.)

Combine the powdered sugar, milk, remaining cocoa and 1/2 cup melted butter. Mix until smooth, then spread on cake.