Cake:

2 sticks butter
1/2 c. cocoa
2 c. sugar
1/4 tsp. salt
4 eggs
1 tsp. vanilla
1 1/2 c. flour
1 c. chopped nuts
1 jar marshmallow creme

Melt butter and cocoa together. Add sugar, salt, eggs, vanilla, flour and chopped nuts. Pour into a greased 13X9 pan.

Bake at 350 for 30 minutes. Remove from oven and spread with marshmallow creme over top while hot. Cover creme with icing.

Icing:

1/3 c. cocoa
1 stick butter
1/3 c. milk
1 box powdered sugar, sifted
1/2 c. chopped pecans

Combine all ingredients in small saucepan and heat, stirring until smooth. Pour over cake while hot. Will keep in refrigerator three weeks.

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Do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own. Matt. 6:34