2 sticks butter
1/2 c. cocoa
4 eggs
1 1/2 c. cake flour
2 c. sugar
1 1/2 c. pecans
Dash of salt
1 tsp. vanilla
1 (6 oz.) pkg. miniature marshmallows

Cream butter, sugar and cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla. Mix well. Pour batter in a greased and floured 13 x 9 x 2 inch pan. Bake at 325 degrees for 40 minutes. Remove from oven and spread marshmallows on cake. Return to oven until marshmallows melt.

ICING:

4 tbsp. butter
1 box powdered sugar
4 tbsp. cocoa
1 tsp. vanilla

Cream butter thoroughly; add sugar and cocoa and beat well. Add vanilla and spread on warm cake. Cool cake several hours before cutting.