In saucepan melt margarine and cocoa. Set aside to cool. Beat 4 eggs, 2 C Sugar, 1.5 C Flour 1 tsp Vanilla and 1 C Pecans (optional) Add cocoa mixture to batter after it is cool. Pour into greased and floured 13x 9 pan. Bake at 350 for 30 minutes. Do not overbake.
When cake comes out of the oven, spread with 7 oz jar of marshmallow cream. Let it melt and spread it around.
Icing- 1 stk of marg with 1/3 C Cocoa, 1 box Powdered Sugar, 1/2 C Milk, 1 tsp Vanilla. Pour on cake and swirl with back of spoon.
Originally Submitted
1/9/2011
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