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3/4 cup Hershey's cocoa
1/2 teaspoon baking soda
2/3 cup canola oil, divided 1/3 cup at a time
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/2 cups all purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
2 handfuls of pecans or walnuts, chopped
3 cups of miniature marshmallows
Chocolate Frosting, below
Stir cocoa and baking soda together. Blend 1/3 c. veg. oil into cocoa until well mixed and shiny.
Add boiling water, stir until thickened.
Add in sugar, remaining 1/3 c. oil, and eggs, stirring until smooth. Add flour, vanilla and salt, blending completely. Add nuts. Pour into a lightly greased 13 x 9 metal baking pan and bake in preheated oven at 350 degrees for 30 to 35 minutes.
Sprinkle marshmallows on top and return to oven for 1 to 2 minutes. Remove and spread marshmallows evenly over the top. Carefully spread the frosting over marshmallows but don't fret if you draw a bit of the marshmallow into the chocolate frosting. It's fine!
Cool and cut into squares.
Chocolate Frosting
1/2 cup of butter, melted
1/3 cup cocoa
1/3 cup evaporated milk
1 teaspoon vanilla
1 (1 pound) box of powdered sugar, sifted
Combine ingredients and beat at medium speed until well blended; increase to high speed and beat until frosting reaches spreading consistency.
