1/2 lb. butter
2 c. sugar
4 eggs
1 1/2 c. flour
1/3 c. cocoa
1 c. coarsely chopped pecans
1 tsp. pure vanilla extract
3 c. miniature marshmallows

ICING:

1/2 lb. butter
1 lb. confectioners' sugar
1/2 c. evaporated milk
1/3 c. cocoa
1 c. coarsely chopped pecans

Preheat oven to 350 degrees. Combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, one at a time, beating thoroughly after each addition. Sift together the flour and 1/3 cup cocoa. Fold this into the creamed mixture. Add the one cup of chopped nuts and the vanilla. Beat well. Butter the bottom and sides of a 9 x 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out excess. Spoon the cake mixture into the pan and smooth it over. Place in the oven and bake 30 to 35 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about ten minutes until marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes. For the icing, melt the butter in a saucepan. Sift together the confectioners' sugar and 1/3 cup cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cold. Cut into slices and serve. Yield: 12 or more servings.