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1 c. butter, melted
2 c. sugar
4 eggs
1 1/2 c. self-rising flour
2 c. pecans
1 Tbsp. vanilla
1 1/2 c. miniature marshmallows

Combine butter, sugar, and eggs; beat slightly. Add flour and
pecans; mix well. Stir in vanilla. Spread mixture into greased 13
x 9 pan. Bake at 350 for 30-40 minutes. Sprinkle marshmallows
over hot cake and return cake to oven until marshmallows are melted.

2 Tbsp. butter, melted
1/2 c. evaporated milk
4 Tbsp. cocoa
1 lb. powdered sugar

Boil butter and milk. Sift other ingredients and stir into mixture.
Pour chocolate topping over hot cake. Let cool.

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