1/2 c. butter
4 tbsp. cocoa
1 c. sugar
1 c. flour
1/2-1 c. chopped walnuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

Preheat oven to 350 degrees. Grease and flour sheet cake pan. In large saucepan over low heat, melt 1/2 cup shortening and 1 ounce chocolate. Add remaining bar ingredients, mix well. Spread in pan.

FILLING:

8 oz. sift cream cheese (reserve 2 oz.)
1/2 c. sugar
2 tbsp. flour
1/4 c. butter
1 egg
1/2 tsp. vanilla
1/4 c. chopped nuts
6 oz. semi-sweet chocolate pieces

In small bowl combine 6 ounces cream cheese with next 5 filling ingredients. Blend until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. Sprinkle with chocolate pieces. Bake at 350 degrees for 25-35 minutes, until firm to touch.

FROSTING:

2 c. mini marshmallows
1/4 c. butter
4 tbsp. cocoa
1/4 c. milk
1 tsp. vanilla
2 oz. reserve cream cheese
1 lb. (3 c.) powdered sugar

Sprinkle with marshmallows and bake 2 minutes longer. In large saucepan, over low heat, melt 1/4 cup shortening, 4 tablespoons cocoa, remaining 2 ounces cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Store in refrigerator. Makes 3 dozen.