CAKE:

1 1/2 sticks butter
1 1/2 c. sugar
3 tbsp. cocoa
3 eggs
1 1/2 c. flour
1 1/2 c. chopped pecans
1 tbsp. vanilla
1 (6 oz.) pkg. mini marshmallows

ICING:

4 tbsp. butter
1 lb. sifted confectioners' sugar
4 tbsp. cocoa
1 tbsp. vanilla
1/4 c. milk

Cream butter, sugar and cocoa together. Add eggs, one at a time, beating well after each. Add flour, nuts, vanilla; mix well. Put batter into greased and floured 13"x9"x2" pan. Bake at 325 degrees for 40 to 45 minutes. Put marshmallows on immediately and have icing ready to spread after you take cake out of oven.

ICING: Cream butter, sugar, cocoa and vanilla. Add milk a little at a time. Put over marshmallows on hot cake immediately.