Mississippi Mud Cake

1 cup chopped pecans
2 sticks of butter
4 oz. semisweet chocolate chips
1 cup sugar
1 1/2 cups self-rising flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting (below)

Microwave butter and semisweet chocolate in a large microwave safe glass bowl at High for 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 4 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly roll pan. (I use a 10.5" x 14.75" glass baking dish)

Bake at 350 degrees for 15-18 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 5-8 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle with pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 0z.) package powdered sugar
1 tsp. vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla extract at medium -high speed with an electric mixer until smooth.