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1
Preheat oven to 350; grease and flour a 13 x 9 inch baking pan.
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2
In a medium saucepan, combine the butter and cocoa; cook over medium heat, stirring now and then, until the butter is melted and the mixture is blended, 3-4 minutes.
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3
Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or a spatula or with a mixer on low speed until the batter is well combined and smooth, and the flour has disappeared.
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4
Quickly pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
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5
Prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
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6
In a bowl, combine the powdered sugar and cocoa; stir to mix.
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7
Add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
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8
Set aside until the cake is done.
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9
Remove cake from oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 minutes to soften the marshmallows.
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10
Place the cake, sill in the pan, on a wire rack; pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
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11
Cut into small squares and serve.
