Mississippi Mud Cake

1 cup butter
½ cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1 ½ cups flour
Dash of salt
1 tsp. vanilla
1 ½ cups chopped pecans
4 cups miniature marshmallows
Chocolate Frosting

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.  Stir in pecans.  Spoon batter into a lightly greased 13 X 9 inch pan.
Bake at 350 for 35 minutes.  Remove from oven, and sprinkle marshmallows over hot cake.  Immediately spread frosting over marshmallows in cake.  Cool in pan on a wire rack.  Cut into squares to serve.  (Chill before slicing for neater squares).  Yield:  15 servings.

Chocolate Frosting
2 ½ cups 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