Ingredients:

• 1 cup chopped pecans

• 1 cup butter

• 4 ounces semisweet chocolate, chopped

• 2 cups sugar

• 1 ½ cups all-purpose flour

• ½ cup unsweetened cocoa

• 4 large eggs

• 1 teaspoon vanilla extract

• ¾ teaspoon salt

• 1 (10.5-oz.) bag miniature marshmallows

• Chocolate Frosting

Preparation:

1. Place pecans in a single layer on a baking sheet.  Bake at 350° for 8 to 10 minutes or until toasted.

2. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.

3. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 20 minutes.

4. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.