powdered sugar, well sifted
Cream butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt and cocoa; add to creamed mixture.
Stir in vanilla and pecans.
Spoon batter into a greased 13x9x2-inch glass baking pan; bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.
Remove cake from oven and cover top with marshmallows; return to oven for 2 minutes or until marshmallows are soft.
Spread marshmallows over cake and immediately cover with chocolate frosting; let frosting harden before cutting the cake into squares - Yield: one 13x9 inch cake.
FROSTING: Cream butter; add cocoa, mixing well.
Gradually beat in powdered sugar, adding warm milk as necessary, until desired consistency; stir in vanilla.
Spread immediately over warm marshmallows.
Yield: enough for one 13x9 inch cake.