1/2 c. Crisco
2/3 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. sifted flour
3 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. chopped pecans
Marshmallow creme

Preheat oven to 325 degrees. In mixing bowl cream together the Crisco and sugar until light and fluffy. Beat in egg and vanilla until blended. Combine the flour, cocoa powder, baking powder and salt. Add to creamed mixture; mix well. Stir in the nuts. Spread batter in greased and floured 8 x 8 x 2 inch baking pan.

Bake at 325 degrees about 25 minutes, or until cake tests done. Cool, stir small amount of water into marshmallow creme to soften. Serve with marshmallow creme.