• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 1/2 cups sifted all-purpose flour
• 1/3 cup cocoa
• 1/4 tsp salt
• 3 tsp vanilla extract
• 1 cup chopped nuts
• 3 cups miniature marshmallows

1. Have butter and eggs at room temperature. Preheat oven to 350°.
2. Grease and flour 9x13 inch pan.
3. Cream butter and sugar together until light and fluffy.
4. Add eggs 1 at a time, beating well after each addition.
5. Sift flour, cocoa and salt together. Add to creamed mixture gradually.
6. Mix well. Beat in vanilla extract and nuts.
7. Pour into pan and bake for 30 to 35 minutes.
8. Remove from oven and pour marshmallows on top. Return to oven for 10 minutes, until marshallows are soft but not brown.
9. Cool on wire rack to room temperature before frosting.

Frosting:

• 1 box confectioner's sugar
• 1/3 cup cocoa
• 1/2 cup butter
• 1 tsp vanilla
• 1/4 to 1/3 cup evaporated milk
• 1/2 cup nuts

1. Mix well and spread on cake, easly to do in the food processor.

This is a very sweet cake so small pieces may be in order.

(Bob)