-
1
Preheat the oven to 350 degrees Fahrenheit.
-
2
Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
-
3
In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
-
4
To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
-
5
Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
-
6
Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
-
7
Bake for 30 to 40 minutes.
-
8
Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
-
9
For the topping:
-
10
Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
-
11
A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
-
12
Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
-
13
Cool completely.
-
14
Cut into squares to serve.
