1 c. butter
1/2 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. all-purpose flour
1/4 tsp. salt
2 tsp. vanilla
1 1/2 c. chopped pecans
1 c. miniature marshmallows

Microwave butter and cocoa in a 2 1/2 quart glass casserole on High 2 minutes. Stir in sugar. Add eggs and beat well. Blend in flour, salt, vanilla and nuts. Pour batter into a 12 x 8 inch glass baking dish. Microwave at High 10-11 minutes. Rotate dish 1/2 turn after 5 minutes. Leave cake in pan. Spread miniature marshmallows over warm cake. Top with Fudge Icing.

FUDGE ICING:

1/2 c. butter
1/3 c. milk
1/4 c. cocoa
1 (1 lb.) box powdered sugar
Dash salt
1 tsp. vanilla

Microwave butter, milk and cocoa in 2 quart casserole dish on High, 2 minutes. Stir in sugar, salt, vanilla. Spread while warm.