1 cup (2 sticks) butter or margarine, softened
2 cups granulated sugar
1/3 cup unsweetened cocoa
4 extra-large eggs
1 3/4 cups all-purpose flour
1 cup chopped pecans
1 tsp vanilla
1/2 cup (1 stick) butter or margarine
1 3/4 cups sifted powdered sugar
2 cups miniature marshmallows
2 tbsps + 2 1/2 tsps unsweetened cocoa powder
1/4 cup milk
1/2 cup pecan pieces
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
For cake: In a large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. Cool on wire rack.
For icing: Combine butter, sugar, marshmallows, cocoa, and milk in a medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle with pecans and cool completely. Garnish each piece with a dollop of whipped cream topped with a maraschino cherry, if desired.