1 ½ cups margarine OR butter, divided
4 eggs
1 cup unsweetened cocoa, divided
2 cups sugar
1 ½ cups flour
1 ¼ cups pecans, chopped
¼ tsp salt
3 cups mini marshmallows
35 nilla vanilla wafers
1 (1 lbs) pkg 10x sugar
½ cup milk
½ tsp vanilla

Preheat oven to 350 degrees. Beat 1 cup margarine or butter, eggs and ½ cup cocoa in a large bowl with an electric mixer at medium speed until well combined. Blend in sugar, flour, pecans and salt. Spread batter into a greased 13”x9”x2” baking pan. Bake at 350 degrees for 30-35 minutes or until cake pulls away from the sides of the pan.

Sprinkle the marshmallows over the hot cake; return to the oven for 2 minutes or until marshmallows are slightly puffed. Arrange vanilla wafers over marshmallow layer.

Beat remaining ½ cup margarine or butter, 10x sugar, remaining ½ cup cocoa, milk and vanilla in a medium bowl with an electric mixer at medium speed until smooth; spread immediately over wafer layer. Cool cake completely on a wire rack. Cut into squares to serve.

24 servings