1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
3 eggs
3/4 c. flour
1/3 c. Hershey cocoa
1/2 tsp. baking powder
Dash salt
1 c. chopped pecans
1 pkg. (10.5 oz.) miniature marshmallows

Preheat oven to 350 degrees. Grease pan. Cream butter, sugar and vanilla until fluffy. Add eggs (one at a time, beating well after each egg). Combine flour, cocoa, baking powder and salt. Add to egg mixture and stir in nuts.

Spoon into pan. Bake for 15-18 minutes. Remove cake and place miniature marshmallows on top and return to oven for 2-3 minutes. Remove cake and smooth out marshmallows. Pour on frosting.

FROSTING:

6 tbsp. butter, soft
1 tsp. vanilla
1/2 c. Hershey's cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk

Combine all ingredients and cream all together until spreadable. Spread onto cake.