Rocky Mountain Sheet Cake...

CAKE
•2 cups sugar
•2 cups flour
•1/2 cup butter
•1 tsp salt
•1/2 cup cocoa
•1/2 cup oil
•1 cup pecans, chopped (optional)
•1 cup water
•2 eggs, beaten
•1/2 cup buttermilk
•1 teaspoon soda
•1-1/2 tsp vanilla
•1 small package chocolate fudge instant pudding
•4 cups miniature marshmallows

ICING
•4 C powdered sugar
•1/2 cup butter
•1/3 cup cocoa
•6 tablespoons milk
•1-1/2 teaspoons vanilla
•1 cup pecans, chopped (as always nuts are optional)

Cake Directions
In mixing bowl, mix sugar, flour, baking soda and salt. Bring butter, cocoa, oil and water to boil in saucepan. Pour over flour mixture, mix well. Beat in eggs, stirring quickly. Add vanilla, buttermilk and dry pudding. Mix well. Spoon into a greased 12" X 17" baking pan. Bake at 350 degrees for 25-30 minutes. Immediately after removing cake from oven spread miniature marshmallows over the top. Place back in oven for 1-2 minutes. Watch closely. Marshmallows should puff, but retain shape. Drizzle icing over marshmallows and warm cake. Sprinkle with chopped pecans, if desired.
Icing Directions
Bring milk, butter, and cocoa to a boil in saucepan. Add sugar and vanilla. Mix well. Beat until creamy.

(This may be confused with a Texas Sheet Cake, but seeing as I reside in Utah...and I added marshmallows and nuts...I made it a Rocky (Road) Mountain Sheet Cake. Whatever you want to call it, it sure disappears fast...)