1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 2 cups sugar 1/2 cup unsweetened cocoa 4 large eggs (lightly beaten) 1 teaspoon vanilla extract
1/8 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 cups coarsely chopped pecans, toasted 1 (10.5-ounce) bag miniature marshmallows
1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. 2. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. 3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
4. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. 5. Drizzle Chocolate Frosting (see recipe and instructions below) over warm cake.
TIP: Let these cool completely before cutting into squares!