Heavenly Hash Cake - cooking recipe

Ingredients

Cake
1 cup butter (2 sticks)
3 1/2 tablespoons cocoa powder
4 eggs
2 cups granulated sugar
1 1/2 all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Topping
1 (10 1/2 ounce) bag miniature marshmallows
1 (16 ounce) confectioners' sugar
4 tablespoons cocoa
4 tablespoons butter
6 -8 tablespoons evaporated milk

Preparation

Preheat the oven to 350 degrees Fahrenheit.
Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
Bake for 30 to 40 minutes.
Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
For the topping:
Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
Cool completely.
Cut into squares to serve.