2 sticks butter
4 eggs
2 c. sugar
4 tbsp. cocoa
1 1/2 c. self-rising flour
2 tsp. vanilla
2 c. pecans, chopped
1 bag tiny marshmallows

Mix above together (will be stiff) and pour into greased pan, 9x13-inches. Bake at 350 degrees for 35-40 minutes. TURN OFF HEAT. Place tiny marshmallows on top of cake while still in oven. Leave in oven for 5 minutes. Take out and cool for 15 minutes.

TOPPING:

4 tbsp. cocoa
4 tbsp. butter
1 lb. powdered sugar
6-8 tbsp. cream

Blend ingredients well. If mixture is stiff, add more cream as mixture should be soft enough to pour on top of marshmallows. Let cool. Cut into 48 squares.