1 cup melted butter (or 1 stick of butter and 1 stick of margarine)
2 cups of sugar
1/2 cup unsweetened cocoa powder
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon of salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 bag of miniature marshmallows (10.5 ounces)
1 packet powdered sugar, sifted
1/2 teaspoon milk
1/4 tbsp. softened butter
1/3 c. unsweetened cocoa
Instructions
Preheat the oven to 350° degrees
In a large bowl, whisk together the melted butter and the next 5 ingredients.
Stir in flour and chopped pecans.
Spread the dough (it will be thick) in a greased and floured 15 x 10-inch jelly pan (or use a deep dish cookie sheet).
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Note: Reduce the temperature by 25 degrees if using a dark baking pan.
Remove from oven; cover hot cake evenly with marshmallows.
Return to oven and bake for 5 minutes.
Prepare the chocolate frosting: Beat all ingredients together with an electric mixer until smooth.
Pour the chocolate icing over the hot cake.
Let the cake cool completely before cutting into squares!
