1 cup butter
2 cups sugar
4 eggs, slightly beaten
1 1/2 cups flour
1/2 cup bud flour sifted
1 1/2 teaspoons baking powder
1/4 cup cocoa
2 cups chopped pecans
2 teaspoons vanilla
3 cups mini marshmallows
1 tsp oil
pinch of salt for
LUCK.
ICING
1 lb sifted powdered sugar
1/4 cup cocoa
1/4 cup evaporated milk
1/4 cup melted butter
2 tsp maple syrup
Preheat oven to 350.
Cream butter and sugar: add eggs.
Stir in sifted dry ingredients (except marshmallows) and mix well.
Add pecans and vanilla.
Bake in greased 13x9 pan for 40 minutes
Immediately after removing from oven, cover surface of cake with marshmallows.
ICING: Beat together all ingredients until smooth.
Pour icing over hot marshmallow-covered cake.
Allow to cool, cut into squares.