1/2 c. butter, softened
1 c. sugar
3 eggs
3/4 c. all-purpose flour
Dash of salt
1/2 tsp. baking powder
1/4 c. plus 1 1/2 tbsp. cocoa
1 tsp. vanilla extract
1 (10 oz.) pkg. marshmallows
1 c. chopped pecans
Chocolate frosting

FROSTING:

1/4 c. butter
1/4 c. plus 2 tbsp. cocoa
1/4 c. plus 3 tbsp. warm milk
1 tsp. vanilla
1 (16 oz.) pkg. sifted powdered sugar

Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa. Add to creamed mixture. Stir in vanilla and pecans.

Put in 9x13x2 inch dish. Bake at 325 degrees for 15 to 18 minutes. Cover cake with marshmallows. Put in oven 2 minutes. Spread and cover with chocolate frosting.

FROSTING: Mix creamed butter with cocoa, add vanilla, powdered sugar. Add milk slowly to get frosting consistency. Smooth on cake.