• 2 cup(s) all-purpose flour
• 2 cup(s) granulated sugar
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 1/2 cup(s) miniature marshmallows
• 1 cup(s) (2 sticks) butter or margarine, cup up
• 1 cup(s) Coca-Cola
• 1/4 cup(s) unsweetened cocoa
• 1/2 cup(s) buttermilk
• 2 large eggs, well-beaten
• 1 teaspoon(s) vanilla extract
Frosting
• 1/2 cup(s) (1 stick) butter or margarine, cut up
• 1/3 cup(s) Coca-Cola
• 1/4 cup(s) unsweetened cocoa
• 1 teaspoon(s) vanilla extract
• 1 package(s) (16 ounces) confectioners' sugar
Preheat oven to 350 degrees F. Grease 13 by 9 glass baking dish. In large bowl, stir together flour, sugar, baking soda & salt. In 2-quart saucepan, heat marshmallows, butter, cola & cocoa over medium-high heat until bubbles form around edge of pan. Remove from heat; continue stirring until marshmallows melt.
Pour marshmallow mixture over flour mixture; with wire whisk, stir until well combined. Whisk in buttermilk, eggs & vanilla until blended. Pour batter into prepared pan. Bake 40 minutes or until toothpick inserted in center of cake comes out clean. Transfer to wire rack.
Meanwhile, prepare frosting: In 1-quart saucepan, heat butter, cola & cocoa to boiling over medium-high heat. Remove saucepan from heat. Add vanilla & stir until butter melts. Place confectioners' sugar in medium bowl. Pour hot butter mixture over sugar. With wire whisk, stir until well combined. Set aside until ready to use.
Stir frosting well; spread over top of hot cake immediately after removing from oven. Cool in pan on wire rack.
{ Food for Thought }
Check your cake at 40 min but you may need to cook it a bit longer like I did, anywhere up to an hour. The sides were perfectly done but the middle was still very moist & loose at 40, so you may want to cover it if you need to go longer.
