1/2 c  Butter, softened

      1 c  Sugar

      3 x  Eggs

    3/4 c  All Purpose Flour

    1/2 t  Baking Powder

      1    Dash Salt

    1/4 c  +1 /12 T Cocoa

      1 t  Vanilla Extract

      1 c  Pecans, chopped

     10 oz Marshmallows

      1    Chocolate Frosting

    1/4 c  Butter

    1/4 c  +2 T Cocoa

    1/4 c  +3 T Warm Milk

      1 t  Vanilla Extract

     16 oz Powdered Sugar, sifted

    Cream butter; gradually add sugar, beating well. Add
  eggs, one at a time, beating well after each addition.
  Combine flour, baking powder, salt, and cocoa; add to
  creamed mixture. Stir in vanilla and pecans.   Spoon
  batter into a greased 13x9x2-inch glass baking pan.
  Bake at 325 degrees for 15 to 18 minutes until top is
  barely soft to the touch.   Remove cake from oven and
  cover top with marshmallows. Return to oven for 2
  minutes or until marshmallows are soft. Spread
  marshmallows over cake and immediately cover with
  Chocolate Frosting. Let frosting harden before cutting
  the cake into squares. Yield: one 13x9 inch cake.
  FROSTING:  Cream butter; add cocoa, mixing well.
  Gradually beat in powdered sugar, adding warm milk as
  necessary, until spreading consistency. Stir in
  vanilla. Spread immediately over warm marshmallows.
  Yield: enough for one 13x9 inch cake. Source:
  Southern Heritage CAKES Cookbook