Cake
1/2 cup (1 stick) margarine
1 cup granulated sugar
4 eggs
1 (16 ounce) can Hershey's syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.

Use mixer for cake and icing. Cream butter and sugar; add eggs, chocolate syrup and vanilla. Stir until blended. Sift flour and baking powder together. Gradually add flour mixture and beat well. Pour into pan. Bake 30 minutes. If baking in an electric oven, reduce heat to 325 degrees F after 10 minutes. The last five minutes of baking time, begin making icing.

Filling
1 small package miniature marshmallows
1 cup chopped pecans

At proper baking time, remove cake and immediately top with 1 layer of miniature marshmallows and sprinkle with pecans. Then pour warm icing on top. As the cake cools, the marshmallows will melt, forming a creamy layer between cake and fudge-like icing.

Icing
1 box confectioners' sugar
10 tablespoons margarine
3 squares unsweetened chocolate
11 tablespoons evaporated milk
1 teaspoon vanilla extract

In double boiler melt chocolate and margarine. Add confectioners' sugar and blend. Remove mixture from heat and add evaporated milk and vanilla extract. Beat until creamy. Keep over hot water until cake is done.

Cake may be served while warm or after cooling.