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1 c. melted butter or margarine
2 c. sugar
4 eggs
1 1/2 c. self-rising flour
2 c. pecans
1 Tbsp. vanilla
1 1/2 c. mini marshmallows

Combine butter, sugar and eggs, beat slightly. Add flour and pecans,
mix well. Stir in vanilla. Spread mixture in a 13 x 9 x 2-inch pan.
Bake at 350 degrees for 30 minutes. After 30 minutes, take out and
sprinkle marshmallows over hot cake. Return to oven until
marshmallows are melted. Pour chocolate topping over hot cake.

Chocolate Topping:
2 Tbsp. butter, melted
1/2 c. evaporated milk
4 Tbsp. cocoa
1 lb. box confectioners sugar

Combine butter and milk and bring to a boil. Add box of sugar to
mixture and mix well. Pour over hot cake.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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