Mississippi Mud Cake

1 cup butter, melted
2 cups sugar
1/2 cup unsweetend cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Whisk together first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15-x 10-inch jelly-roll pan. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to over, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Chocolate Frosting:
Makes 2 cups
Prep: 10 minutes

1 (16 oz) package powdered sugar sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa

Beat all ingredients at medium speed with an electric mixer until smooth.