Ingredients:
1 cup butter or margarine, softened
1 cup sugar
2 cups flour
1 egg
3/4 cup pecans, coarsely chopped
11 oz Fruit Preserves, and flavor

Preheat oven to 350°. Combine butter and sugar in large mixing bowl. Beat at low speed, scraping bowl often, until well blended.

Add flour and egg. Beat until mixture is crumbly, 2 to 3 minutes. Stir in pecans. Reserve 1 cup of crumb mixture. Press remaining mixture into bottom of greased 9-inch square baking dish. Spread preserves to within 1/2" of edge of crust.

Crumble reserved crumb mixture over preserves. Bake for 40 to 50 minutes or until lightly browned. Cool completely and cut into bars.

The women of Huffman United Methodist Church in Birmingham used this recipe for the church's 125th anniversary celebration. Of the 100 cakes made, there wasn't any left over.

1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa (if you can get it, Valrhona cocoa is THE best)
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.