2 cups sugar

1/2 cup unsweetened cocoa powder

Dash salt

4 beaten eggs

1 teaspoon vanilla

1 1/2 cups flour

5 cups tiny marshmallows

1 1/2 cups semisweet chocolate pieces

3 tablespoons butter

1 cup peanut butter

2 cups crispy rice cereal

Grease and lightly flour a 15x10x1-inch baking pan; set aside.

For bottom layer, melt the 1 cup butter in a large saucepan.

Remove from heat.

Stir together sugar, ½ cup cocoa powder and salt in a small bowl.

Add sugar mixture to mixture to melted butter.

Stir in beaten eggs and vanilla.

Add flour, stirring till combined.

Pour into prepared baking pan.

Bake in a 350 oven 20 minutes.

Place cake on wire rack.

For middle layer, evenly sprinkle marshmallows over hot cake.

Allow to cool completely.

For top layer, melt chocolate pieces, 3 tablespoons butter and peanut butter in a medium saucepan over low heat; stir till smooth.

Stir in cereal.

Spread over marshmallow layer.

Let stand till chocolate is set.