4 eggs
1 c. soft butter
2 c. sugar
1 tsp. vanilla
1 1/2 c. unsifted all-purpose flour
1/4 c. unsweetened cocoa
Dash of salt
1 c. chopped pecans
1 (7 oz.) jar marshmallow creme

FROSTING:

1/3 c. butter
1/2 c. unsweetened cocoa
1/3 c. milk
1 tsp. vanilla
2 1/2 c. confectioners' sugar

TOPPING (Optional) :
1 (.68 oz.) tube green decorating icing
Red cinnamon candies

Preheat oven to 350 degrees. Grease 13"x9" baking pan; set aside. In large bowl with electric mixer at medium speed, beat eggs, butter, sugar and vanilla until light and fluffy, scraping sides of bowl occasionally. Add flour, cocoa, and salt; beat just until well blended. Fold in pecans. Spread batter evenly in pan. Bake 40 to 45 minutes. Immediately place dollops of marshmallow creme on cake, spread until smooth. Let cool on wire rack for at least 1 hour before frosting (or chill until set, about 30 minutes).

FROSTING: In a medium saucepan, melt butter, stir in cocoa and cook 1 minute. Remove from heat. Add remaining frosting ingredients, stir until smooth. Spread on top of marshmallow creme. When frosting has cooled, cut into 1" squares. Makes 7 dozen. If desired, decorate each square with a wreath of green icing and cinnamon candy in center. To freeze, wrap well and freeze up to 3 months.