For the cake: preheat the oven to 350 degrees F. Spray a 13x9 inch baking pan with nonstick baking spray and set aside.
In the large bowl of an electric mixer, beat the shortening, gradually adding the sugar. Continue beating until fluffy. Add the eggs, one at a time, beating well after each addition.
In a small bowl, sift together with the flour, salt and cocoa powder. Add this mixture to the bowl alternately with the milk, beginning and ending with the dry ingredients., Fold in the vanilla and pecans.
Pour the batter into the prepared pan, place in the oven and bake for 40 to 45 minutes or until a tester inserted into the middle of the cake comes out clean. Place marshmallows on top of hot cake and allow to melt before icing cake.
For the icing: in a medium mixing bowl, beat together the butter, vanilla, evaporated milk, cocoa powder, confectioners' sugar and pecans. Pour over cake and let stand one hour before cutting.
Ingredients:
For the icing:
