Ingredients

INGREDIENTS FOR CAKE

1 cup of Butter
cup of unsweetened Cocoa Powder
2 cups of white Sugar
4 Eggs slightly beaten
1 cups of self rising Flour
A Pinch of Salt (about 1/8 teaspoon)
1 cups Pecans (or nuts of your choice) chopped
1 teaspoon of Vanilla flavoring
1 10.5 ounce Bag of Miniature Marshmallows
INGREDIENTS FOR FROSTING
1 Pound Box of Confectioners Powdered Sugar
cup of Whole Milk
1/3 cup of Unsweetened Cocoa Powder
cup Butter softened
Instructions
**Before You Get Started**

-Heat oven to 350 degrees.
-Using shortening, grease and flour a 13 in. x 9 in. x 2 in. pan or casserole dish.
-Measure out your dry ingredients.
-Chop the nuts.

**Making The Cake**

-In a Medium sauce pan melt the butter and cocoa together on low heat.
-When melted, remove from heat and pour/scrape into a large mixing bowl.
-Stir in sugar and beaten eggs.
-Mix well.
-Add flour, salt, nuts and vanilla.
-Mix well.

-Pour into prepared cake pan.
-Bake for 35 - 45 minutes at 350 degrees.

-When cake tests as done in the middle, sprinkle marshmallows on top of the hot cake.
-Cover with Chocolate Frosting.

**Directions for Chocolate Frosting**

-In a mixing bowl, combine sugar, milk, cocoa powder, and softened butter.
-Mix until smooth.
-Spread on hot cake.
-Allow frosting and cake to cool several hours before cutting!

Enjoy!