1 c. butter
2 c. sugar
1/3 c. unsweetened cocoa
4 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/4 tsp. salt
2 1/2 c. chopped pecans or walnuts
1 (10 1/2 oz.) pkg. miniature marshmallows
1 1/3 c. semi-sweet chocolate chips
1 1/4 c. heavy cream

Grease a 13 x 9 x 2 inch baking pan; set aside. Preheat oven to 350 degrees. In a large mixing bowl, with electric mixer, beat butter, sugar, and cocoa until light and fluffy. Add eggs and vanilla; beat 2 minutes longer. Beat in flour and salt just until blended. Stir in 1 1/2 cups nuts. Pour batter into pan. Bake 40 minutes or until cake tester is clean. Remove; sprinkle top with marshmallows. Bake 3 minutes until marshmallows soften. Cool. Now frost. In small saucepan, combine chocolate chips and cream. Cook over low heat, stirring constantly, until blended and of spreading consistency. Spread over marshmallows. Top with remaining 1 cup nuts. Refrigerate 2 hours before serving. Cut in squares.