1 cup 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 pecans, chopped
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

In a large mixing bowl, beat together butter or margarine, sugar and cocoa until smooth and creamy, using an electric mixer set at medium speed, about 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Add flour, pecans and vanilla extract. Mix just until blended. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack.

Icing
1/2 cup butter or margarine
1 3/4 cups confectioners' sugar, sifted
2 cups miniature marshmallows
2 tablespoons plus 2 1/2 teaspoons unsweetened cocoa
1/4 cup milk
1/2 cup pecan pieces
Whipped cream (optional)
Maraschino cherries (optional)

Combine butter or margarine, confectioners' sugar, marshmallows, cocoa and milk in a medium-size saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle cake with pecan pieces and cool completely. Garnish with whipped cream and maraschino cherries, if desired.