1/2 c. butter
2 eggs
3/4 c. self rising flour
1 tsp. vanilla
1 c. sugar
2 tbsp. cocoa
1 c. pecans, chopped
10 1/2 oz. bag miniature marshmallows

Cream butter in mixing bowl. Beat in sugar, eggs, cocoa, flour, pecans, and vanilla. Pour into a greased 7 x 11 glass baking pan. Microwave on medium (50%) 7 minutes, rotating dish every 2 minutes, then microwave on high (100%) 3 minutes, rotating dish once. Cover hot cake with marshmallows (enough to cover cake). Let cake stand 5 minutes while preparing frosting.

FROSTING:

1 lb. box confectioners sugar
1/3 c. milk
1/2 c. cocoa
1 tbsp. vanilla

Mix powdered sugar and cocoa in a quart mixing bowl. Add milk. Microwave on high (100%) for 2 minutes. Stir in vanilla and pour frosting over cake.