Mississippi Mud Cake

1/2 c butter softened
1 c sugar
3 eggs
3/4 c flour
1/2 tsp baking powder
dash of salt
1/4 c plus 1 1/2 Tbs cocoa
1 tsp vanilla
1 c chopped pecans
1 10 oz package of marshmallows
chocolate frosting (following).

Cream butter and sugar, beat well and add eggs beating continually until well mixed. Mix flour, baking powder, salt, and cocoa. Add to creamed mixture, mix well. Add pecans and vanilla and mix well. Spoon batter into greased 13x9x2" glass baking dish. Bake at 325 degrees for 15-18 minutes or until the top is barely soft to the touch. Remove the cake from the oven and cover the top with the marshmallows. Return to oven for 2 minutes or until the marshmallows are soft. Spread the marshmallows evenly over the cake and then immediately cover with frosting. Let the frosting harden before cutting the cakes into squares.

Chocolate Frosting:
1/4 c butter
1/4 c plus 2 Tbsp. cocoa
1/4 c plus 3 Tbs warm milk
1 tsp vanilla extract
1 16 oz package of powdered sugar

Cream butter and cocoa, add powdered sugar slowly adding warm milk as necessary until you reach a spreading consistency. Stir in vanilla and spread immediately over warm marshmallows.