2 cups sugar
1 cup buttermilk
2 sticks butter
1 teaspoon vanilla
4 eggs
1-1/2 cups pecans
1-1/2 cups plain flour
1 package miniature marshmallows
1/2 cup cocoa
COCOA ICING
1 box confectioners’ sugar
1/2 teaspoon vanilla
1/3 cup cocoa
6 tablespoons milk
Cream together sugar and butter. Add eggs; blend well. Sift together flour, cocoa and salt; add alternately with buttermilk and vanilla to creamed mixture. Stir in pecans. Pou into greased and floured pan (13x9x2-inches). Bake at 350 degrees F. for 35 minutes. When cake is done, immediately cover top with miniature marshmallows. Do not remove cake from pan. Pour icing over the marshmallows after the cake has cooled.
COCOA ICING
Sift sugar and cocoa together. Add remaining ingredients and blend well. Pour over marshmallows.