Mississippi River Mud Cake

1/2 cup margarine, softened
1 cup granulated sugar
3 eggs
3/4 cup flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
Dash of salt
1 teaspoon vanilla extract
1 cup chopped pecans
1 (10 1/2 ounce) package miniature marshmallows

Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in vanilla extract and nuts. Spoon batter into greased 13 x 9-inch baking pan. Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch. Remove cake from oven; cover top with marshmallows. Return to oven 2 to 3 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Cool thoroughly before cutting cake into squares.

Chocolate Frosting:
6 tablespoons margarine, softened
2 2/3 cups confectioners' sugar
1/2 cup Hershey's cocoa
1/3 cup milk
1 teaspoon vanilla extract

In small mixer bowl, cream margarine. Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla extract.

Makes 2 cups.