Ingredients

2 sticks butter
2 C. sugar
1/3 C. cocoa
4 eggs
1 tsp. vanilla
1 1/2 C. flour
1 C. chopped pecans
Dash salt
8-ounces marshmallow cream
1 stick melted butter
1/2 C. evaporated milk
1 tsp. vanilla
1 box powdered sugar
1/2 C. cocoa
Chopped pecans

Cooking Instructions

Cream butter, sugar, and cocoa then add eggs and vanilla. Add flour, nuts, and salt. Beat tow minutes. Bake in a greased 9×13-inch pan at 350 for 35 minutes. Spread marshmallow cream on hot cake and cool. Melt one stick of butter then add milk and vanilla. Stir in powdered sugar and cocoa until smooth. Spread on top of marshmallow cream. May be sprinkled with more chopped pecans, if desired.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)