Cake:
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
