2 c. sugar
1/4 c. cocoa
1/2 tsp. salt
1 tsp. vanilla
1 c. water
1 tsp. baking soda
2 eggs, beaten
2 c. sifted flour
1/2 c. buttermilk
2 sticks butter

Sift together sugar, flour, soda and salt. In saucepan, combine butter, water and cocoa. Stirring constantly, bring to rolling boil over medium heat. Add to dry ingredients, mixing well. Stir in buttermilk, eggs and vanilla. Pour into greased 15 x 10 x 1 inch baking pan. Bake 25 to 30 minutes at 350 degrees.

Spread small marshmallows on top, put back in oven to melt. Spread icing on top while warm.

ICING:

1 stick butter
3 tbsp. cocoa
1 c. chopped nuts
1 lb. sifted powdered sugar
1 tsp. vanilla
6 tbsp. milk

Bring butter, cocoa and milk to boil. Add powdered sugar, vanilla and nuts. Frost warm cake in pan.

NOTE: This is a soft cake. Cut and serve from the pan. This cake freezes well.