1 cup butter
1/2 cup cocoa
1 teaspoon coffee, brewed
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans (optional)
4 cups mini marshmallows
1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter
Preheat oven to 350°F.
Lightly grease a 9x13 inch pan. Melt the butter in a medium saucepan. Add the cocoa and stir. Remove from the heat.
Pour butter mixture into a mixing bowl and add sugar and eggs. Mix until blended.
Add the vanilla. Mix in the flour and salt. Stir in the pecans.
Put batter into prepared pan and cook for 35 minutes or until done. Remove from oven and sprinkle with marshmallows.
Cool in the pan on a wire rack.
For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.