2 sq. butter, softened
2 c. sugar
1/3 c. cocoa
1 1/2 c. flour
1 1/2 c. chopped nuts
1/4 tsp. salt
2 tsp. vanilla
4 eggs

Cream sugar and butter. Add eggs and stir. Mix in remaining ingredients. Pour into an 11 x 15 inch baking sheet. Bake 22 minutes at 350 degrees. Remove and cover with miniature marshmallows. Bake another 3-5 minutes until marshmallows are puffed up. Cool 1 hour and frost.

FROSTING:

1 sq. butter, softened
1/3 c. evaporated milk
1/3 c. cocoa
2 1/2 c. powdered sugar

Mix and beat until smooth. Let stand 2 hours or overnight before cutting. Store in plastic container.