1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
2 cups sugar
1/2 cup unsweetened cocoa powder
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Ingredients for the chocolate frosting:
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Pre-heat oven to 350° degrees
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
Drizzle Chocolate Frosting over warm cake.
Let the cake cool completely before cutting into squares!
