2 sticks butter
2 c. sugar
4 eggs
1 1/2 c. flour
1/2 tsp. salt
1/3 c. cocoa
1 tsp. vanilla

Cream butter and sugar. Beat eggs into mixture. Mix together flour salt and cocoa; add to above. Add vanilla to mixture and beat well. Pour into greased and floured 8x12-inch baking pan. Bake for 25-36 minutes at 375 degrees or until done.

Remove from oven and cover with a single layer of miniature marshmallows. Return to oven until melted and brown.

ICING:

1 stick butter, melted
1/3 c. milk
1/3 c. cocoa
1/2 lb. powdered sugar

Mix milk, cocoa, sugar and add to butter, then beat well. Pour over 1/2 pound powdered sugar and beat well. Add a pinch of salt and 1 teaspoon vanilla; mix to blend. Mix in 1/2 cup broken pecans (optional) and 1 can of coconut flakes. Spread over marshmallow topping. Let cake rest for 12 hours. Cut into squares and serve. Serves 12-24.