1 c. melted butter
2 c. sugar
2 c. pecans, chopped
1 1/2 c. miniature marshmallows
4 eggs
1 1/2 c. self-rising flour
1 tsp. vanilla

Combine butter, sugar and eggs and beat lightly. Add flour and pecans. Mix well. Add vanilla and spread mixture in long pan.

Bake at 350°F for 30 to 40 minutes. Then put marshmallows over hot cake and return to oven until marshmallows are melted.

Topping:

2 tbsp. melted butter
4 tbsp. cocoa
1/2 c. evaporated milk
1 lb. box confectioners sugar

Combine butter and milk. Mix and bring to a boil. Sift together cocoa and powdered sugar. Stir into milk mixture and pour over hot cake.