Mississippi Mud Cake

1 cup chopped pecans that have been toasted in oven at 350° for 10 minutes.  Set aside. 
1 cup butter
4 oz semisweet chocolate, chopped
2 cups sugar
1-1/2 cup flour
1/2 cup cocoa
4 eggs
1 teaspoon vanilla 3/4 teaspoon salt
1 bag of miniature marshmallows

Chocolate frosting (Recipe follows)

• Preheat oven to 350°
• Melt chocolate and butter on stove top or microwave until smooth. Stirring often.
• Add sugar, flour, cocoa, eggs, vanilla, and salt.
• Pour into a 15x10x1 jelly-roll pan.
• Bake for 20 minutes.
• Remove from oven and sprinkle evenly with the marshmallows.
• Bake for another 10 minutes or until marshmallows are a golden brown.
• Drizzle warm cake with frosting and sprinkle with toasted pecans.  

Make a batch of chocolate frosting. (To be drizzled on top)

• Combine 1/2 cup butter, 1/3 cup cocoa, 1/3 cup milk, 1 lb of powdered sugar, & I teaspoon vanilla. Set aside.

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