Ingredients

4 eggs
2 C. sugar
1 C. margarine, melted
2 tsp. vanilla
1-1/2 C. self-rising flour
1/4 C. cocoa
1 C. chopped nuts
Miniature marshmallows
Icing:
1/4 C. cocoa
1/4 C. margarine, melted
1/2 C. evaporated milk
1 box (3 1/2 C.) confectioners’ sugar
1/2 C. chopped pecans

Cooking Instructions

Beat eggs; add sugar and beat well. Add margarine and vanilla; stir well. Sift flour and cocoa; stir into egg mixture. Stir in nuts. Turn into greased and floured 9 x 13 inch pan. Bake at 325 degrees for 35 minutes. Sprinkle marshmallows over hot cake. Drizzle the icing (made by combining ingredients) over marshmallows.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)