1/2 c. butter, softened
1 c. sugar
3 eggs
3/4 c. all-purpose flour
1/2 tsp. baking powder
Dash of salt
1/4 plus 1 1/2 tbsp. cocoa
1 tsp. vanilla extract
1 c. pecans, chopped
1 (10 oz.) pkg. marshmallows

CHOCOLATE FROSTING:

1/4 c. butter
1/4 c. plus 2 tbsp. cocoa
1/4 c. plus 3 tbsp. warm milk
1 tsp. vanilla extract
1 (16 oz.) pkg. powdered sugar or sifted

Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa. Add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13 x 9 x 2 inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes or until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with chocolate frosting. Let frosting harden before cutting the cake into squares.

FROSTING: Cream butter, add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary until spreading consistency. Stir in vanilla. Spread over warm marshmallows.