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1/2 c. butter, softened
1 c. sugar
3 eggs
3/4 c. all-purpose flour
1/2 tsp. baking powder
dash of salt
1/4 c. + 1 1/2 Tbsp. cocoa
1 tsp. vanilla extract
1 c. pecans, chopped
1 (10 oz.) pkg. marshmallow

Chocolate Frosting:
1/4 c. butter or margarine
1/4 c. + 2 Tbsp. cocoa
1/4 c. + 3 Tbsp. warm milk
1 tsp. vanilla extract
1 (16 oz.) pkg. 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 13 x 9
x 2-inch glass baking dish. Bake at 325 degrees for 15 to 18 minutes
or 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 into squares. Yields 1 (9 x
13-inch) cake.
Chocolate 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. Yields enough for 1
(9 x 13-inch) cake.

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