Cake:

1/2 c. cocoa
1 c. (2 sticks) butter, melted
4 eggs, beaten
1 1/2 c. all purpose flour
2 c. sugar
1/8 tsp. fine salt
1 tsp. vanilla extract
1 1/2 c. chopped pecans

Preheat oven to 350°F. Grease a 13 by 9 inch pan with butter. In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan.

Bake for 35 minutes.

Frosting:

1 (16 oz.) box light brown sugar
1/3 c. cocoa
1/4 c. (1/2 stick) butter, softened
1/2 c. milk
1 tsp. vanilla extract
1 (10.5 oz.) pkg. miniature marshmallows

While cake is baking, prepare the frosting. Mix the brown sugar, cocoa, butter, milk and vanilla together in a mixing bowl and beat with the hand held mixer until smooth. Set aside. Remove the cake from the oven and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.