1/2 c. butter
1 c. sugar
1 tsp. vanilla extract
3 eggs
3/4 c. all-purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. baking powder
Dash of salt
1 c. chopped pecans
1 pkg. (10 1/2 oz.) miniature marshmallows
One-Bowl Buttercream Frosting (follows)

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan. In large mixer bowl beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder and salt; add to butter mixture. Stir in pecans. Spoon batter into prepared pan. Bake 15 to 18 minutes or until top is barely soft to the touch.

Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over top. Cool thoroughly before cutting cake into squares.

ONE-BOWL BUTTERCREAM FROSTING:

6 tbsp. butter, softened
2 2/3 c. confectioners' sugar
1/2 c. Hershey's cocoa
1/3 c. milk
1 tsp. vanilla extract

In small mixer bowl beat butter. Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.