---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 8 servings
     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