INGREDIENTS:
* 6 ounces butter (3/4 cup, 1 1/2 sticks)
* 1 1/2 cups sugar
* 3 tablespoons unsweetened cocoa
* 3 eggs
* 1 1/2 cups self-rising flour
* 1 1/2 cups chopped pecans
* 1 teaspoon vanilla extract
* 6 ounces miniature marshmallows, about 3 cups
* Icing, below
PREPARATION:
Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter into greased and floured 9x13x2-inch baking pan.
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Bake chocolate marshmallow cake at 325° for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing (below) while still warm.
Icing
* 1/4 cup butter
* 1 lb confectioners sugar (about 3 1/2 cups unsifted)
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* milk
Mix all ingredients together, adding milk until desired spreading consistency is reached; spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake thoroughly before serving.
