Mississippi Mud Cake II

1 cup butter

½ cup cocoa

2 cups sugar

4 large eggs, lightly beaten

1 ½ cups all-purpose flour

Dash of salt

1 tsp vanilla extract

1 ½ cups chopped pecans

4 cups miniature marshmallows

Combine butter and cocoa in a medium saucepan.  Cook over medium heat until butter melts.  Remove from heat; transfer to a large mixing bowl.  Add sugar and eggs; beat at medium speed with an electric mixer until blended.  Add flour, salt, and vanilla; beat until blended.  Add flour, salt, and vanilla; beat until blended.  Stir in pecans.  Spoon batter into a lightly greased 13- X 9-inch pan.

Bake at 350 degrees for 35 minutes.  Remove from oven, and sprinkle marshmallows over hot cake.  Immediately spread frosting over marshmallows on cake.  Cool in pan on a wire rack.  Cut into squares to serve.  (Chill before slicing for neater squares.)  Yield: 15 servings.

Chocolate Frosting

1 (16-ounce) package powdered sugar, sifted

½ cup milk

1/3 cup cocoa

¼ cup butter, softened

Combine all ingredients in a large bowl; beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff.  Yield:  2 cups.