Source: Cooking Light

1/3 cup margarine, softened

1 cup sugar

3 eggs

1 cup all-purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped pecans

1 teaspoon vanilla extract

Vegetable cooking spray

Chocolate Glaze

3 1/4 cups miniature marshmallows

Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool.

Yield: 16 servings

NUTRITION PER SERVING

CALORIES 271(16% from fat); FAT 9.4g(sat 1.9g,mono 4.3g,poly 2.4g); PROTEIN 3.8g; CHOLESTEROL 42mg; CALCIUM 29mg; SODIUM 118mg; FIBER 0.5g; IRON 1.3mg; CARBOHYDRATE 44g