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2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
4 TBS. cocoa
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
about 1 bag mini marshmallows

For the frosting:
1 stick butter
4 TBS. cocoa
1/4 cup cream,maybe more
3 cups confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
1 cup chopped pecans

Preheat the oven to 350 degrees Lightly grease a 9 by 13-inch cake pan.
Sift the flour, sugar, baking soda and salt into a medium mixing bowl & set aside.

Place the butter,cocoa & water in a small saucepan.Stir and heat until butter is melted and mixture is very hot. Add hot mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center comes out clean...35 to 40 minutes. Take out of oven & sprinkle the marshmallows evenly over the hot cake. (you might not need the whole bag)
Frosting..

Place the butter in a medium saucepan and, when melted, add the cocoa & cream and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth.(If too thick to spread smoothly,add a little more cream.) Pour the hot icing on the marshmallows while cake is still hot and sprinkle with the nuts. Let cool a little bit before serving.