Ingredients

Cake:
1/2 cup cocoa
1 cup (2 sticks) butter, melted, plus extra butter for greasing pan
4 eggs, beaten
1 1/2 cups all-purpose flour
2 cups sugar
1/8 teaspoon fine salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Frosting:

1 (16-ounce) box light brown sugar
1/3 cup cocoa
1/2 cup (1 stick) butter, softened
1/2 cup milk, scalded
1 teaspoon pure vanilla extract
1 (10.5 ounce) package miniature marshmallows

Instructions

Preheat the
oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan with butter.

In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs,
flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add
nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35
minutes.

While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa

and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with
the hand-held mixer until smooth. Set aside.

Remove the cake from the oven, and pour the marshmallows over the cake while it is still
hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into
pieces.