This cake is better if you let it sit for a day before serving.
Oklahoma Fudge Cake
2 sticks butter
2 cups sugar
4 eggs
1 1/2 cup flour
1/2-teaspoon salt
1/3-cup cocoa
1-teaspoon vanilla
Miniature marshmallows
Preheat oven to 350°
Stir together the flour, salt, and cocoa, set aside.
Cream butter and sugar until light and fluffy, add vanilla. Whip eggs together and stir into the batter by hand. Stir in dry ingredients by hand. Pour into a greased and floured 9x13" baking pan.
Bake at 350° for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.