1/2 c. butter
1 1/4 c. brown sugar, packed
2 eggs
2 1/2 c. sifted all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. commercial eggnog mix
3/4 c. finely chopped pecans
1/3 c. brown sugar, packed
1/2 c. marshmallow topping
2 tbsp. milk

Cream butter; add 1 1/4 cup sugar gradually. Cream mixture until light and fluffy. Add eggs one at a time; beat well. Sift together flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with eggnog. Beat until smooth after each addition. Pour batter into 11 1/2 x 7 1/2 inch greased baking pan. Combine 1/3 cup brown sugar and pecans; mix well. Sprinkle overtop of batter. Bake at 350 degrees for 35-40 minutes, or until it tests done in center. Cool in pan. Combine marshmallow and milk; blend well. Drizzle mixture over top of cooled coffee cake. Makes 12 servings.