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

Cream butter, sugar and cocoa. Add eggs, one at a time and beat well after each addition. Add flour, salt, nuts and vanilla. Mix well.

Spread batter in greased and floured 13 x 9 x 2 inch pan. Bake in 325 degree oven for 40 minutes. Remove and spread marshmallows on top while still hot. Ice with chocolate frosting while warm.

CHOCOLATE ICING:

6 tbsp. butter
1 1/2 boxes powdered sugar, sifted
6 tbsp. cocoa
1 1/2 tsp. vanilla
Canned milk

Cream butter thoroughly. Add sugar and cocoa; beat well. Add vanilla and milk until it reaches spreading consistency.