1 cup butter, melted
2 cups sugar
½ cup unsweetened cocoa
4 large eggs, lightly beaten
1 tsp. Vanilla extract
1/8 tsp. Salt
1 ½ cups all purpose flour
1 ½ cups chopped pecans
10.5 oz. Bag miniature marshmallows
Chocolate frosting
Whisk together first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch jelly roll pan.
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven and bake for 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
Chocolate Frosting
16 oz. Pkg. Powdered sugar
½ cup milk
¼ cup butter, softened
1/3 cup unsweetened cocoa
Beat all ingredients at medium speed with an electric mixer until smooth.