Preheat oven to 350. Grease a 13 x 9 inch baking pan; set aside.
In a large mixer bowl with electric mixer at medium speed, beat eggs, butter or margarine, sugar and vanilla until light and fluffy, scraping sides of bowl occasionally. Add flour, cocoa and salt; beat just until well blended. Fold in pecans. Spread batter evenly in pan. Bake 40 to 45 minutes. Immediately place dollops of marshmallow crème on cake, spread until smooth. Let cool on wire rack for at least an hour before frosting (or chill until set, about 30 minutes).
Frosting: In a medium saucepan melt butter or margarine; stir in cocoa and cook 1 minute. Remove from heat. Add remaining frosting ingredients; stir until smooth. Spread on top of marshmallow crème. When frosting has cooled, cut into 1 inch squares. Makes 7 dozen, about 80 calories each. If desired, decorate each square with a wreath of green icing and cinnamon candy in center.
To freeze, wrap well, label and date. Freeze up to 3 months.