1/2 c. butter
1 c. sugar
1 tsp. vanilla
3 eggs
3 c. all purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. baking powder
1 c. chopped pecans
1 (10 1/2 oz.) pkg. miniature marshmallows
One Bowl Buttercream Frosting (recipe below)

Make frosting first and set aside.

Heat oven to 350 degrees. Grease 13"x9"x2" pan.

In large mixer bowl beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder, add to butter mixture. Stir in pecans. Spread batter into prepared pan. Bake 15 minutes. Remove cake from oven. Immediately place marshmallows over top. Return cake to oven for 2 or 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake, immediately spread frosting over top. Cool thoroughly before cutting cake into squares.

ONE BOWL BUTTERCREAM FROSTING:

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

In small mixer bowl beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency. (Additional milk may be needed.) Blend in vanilla.