Mississippi Mud Cake

To continue our month of Chocolate Desserts, this cake has always been one of my favorites.
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, beaten
1 teas vanilla
1/8 teas salt
1 1/2 cups flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting:
1 ( 16 oz) package powdered sugar
1/2 cup milk
1/4 cup butter (4 tables), softened
1/3 cup unsweetened cocoa

Cake:
whisk together the first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15×10″ jelly-roll pan.
Bake in a preheated 350 oven for about 20 min, or until cake tests done. Remove from oven and sprinkle the marshmallows over the top of the cake. Return to oven and bake about 3-4 min. Drizzle the Chocolate Frosting over the warm cake, over the melted marshmallows. Top with more chopped pecans if desired.

Frosting:
Beat all ingredients at medium speed with mixer until smooth.

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