Heavenly Hash Cake

2 sticks butter
4 tablespoons cocoa
2 cups sugar
4 eggs
2 cups Pecans, chopped
2 tablespoons vanilla
1½ cups self-rising flour

Melt butter. Add cocoa and mix well. Add rest of ingredients in order given. Stir, do not beat. Pour into greased and floured 13x9 inch pan. Bake at 350° for 25-35 minutes. Do not remove from pan when done.

Icing:
1 bag marshmallows, cut in half, not jet-puffed or miniature
1 box powdered sugar
4 tablespoons cocoa
4 tablespoons butter, melted
½ cup evaporated milk or water

Cut marshmallows and have ready before the cake is done. As soon as you remove cake from the oven, place marshmallows, cut side down, on top, cramming them as close together as possible. The marshmallows will begin to melt from the heat of the cake. Now combine the icing ingredients together and beat until smooth. Pour over top of the marshmallows. Let set before cutting into squares.