1 c. butter
1/2 c. unsweetened cocoa
2 tsp. vanilla
1/4 c. walnut pieces, chopped coarse
2 c. sugar
4 lg. eggs
1 1/2 c. flour
1/4 tsp. salt
1/2 c. miniature marshmallows

FROSTING:

1/2 c. butter
1/4 c. unsweetened cocoa
1/3 c. milk
1 (16 oz.) box confectioners sugar
1/2 tsp. vanilla

To make cake: Put butter in large mixing bowl. Microwave on high 1 to 1 1/2 minutes until melted. Stir in sugar and cocoa. Add eggs and vanilla; beat vigorously until well blended. Stir in flour, walnuts and salt. Let batter rest 10 minutes. Pour into an 11 1/2 x 7 1/2 inch baking dish. Place on a plastic trivet or inverted saucer in microwave oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes. Shield the corners of the dish with small triangles of foil (don't let triangles touch each other or sides of oven). Microwave on high 3-5 minutes, rotating dish 1/2 turn once, until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Sprinkle marshmallows evenly overtop of cake. Let stand about 5 minutes until marshmallows are slightly melted.

Meanwhile, to make frosting, put butter in a large bowl. Microwave on high 30- 60 seconds until melted. Stir in milk, cocoa, and vanilla. Add sugar; beat vigorously until smooth. Spread evenly over marshmallows (cake will be warm). Let stand on flat heat proof surface 30 minutes until slightly warm, or cool completely and serve at room temperature. Makes 16 servings.