Cake:

1 c. (2 sticks) butter
2 c. sugar
2 c. pecans, chopped
1-1/2 c. self-rising flour
4 tbsp. cocoa
4 eggs
2 tbsp. vanilla

Melt butter. Add cocoa and mix well. Add the following ingredients in order: sugar, pecans, self-rising flour, eggs and vanilla. Stir, do not beat. Pour into greased and floured 13 x 9 inch pan.

Bake at 350°F for 25-30 minutes.

Icing:

1 bag marshmallows, cut in half (not miniature or jet-puffed)
1 box powdered sugar
4 tbsp. cocoa
4 tbsp. butter, melted
1/2 c. evaporated milk

Cut marshmallows while cake is baking. As soon as cake is removed from oven, place marshmallows, cut side down, on top, squeezing them close together. Marshmallows will melt. Combine remaining icing ingredients and beat until smooth. Pour over marshmallows. Let set before cutting into squares.