*You can make sour milk if you don’t have buttermilk. Put 1.5 teaspoons of lemon juice into a glass measuring cup. Add milk over the lemon juice until you reach the 1/2 cup mark. Let it sit for about 5 minutes before using.
3 tablespoons baking cocoa
6 tablespoons cola
1/2 cup butter, cubed
3 3/4 cups confectioners’ sugar
Preheat the oven to 350°.
Sift together the flour, sugar, baking soda, and salt in a large mixing bowl. Stir in the marshmallows. Set aside.
In a small saucepan, bring the cocoa, cola, oil, and butter to a boil and stir. Remove from the heat. Then pour the hot chocolate mixture over the flour/marshmallow mixture. Mix well. Add the eggs, buttermilk, and vanilla extract, stirring again to combine.
Pour into a greased 13x9x2″ baking dish.
Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean.
(It was actually closer to 45 minutes for me.) You don’t want to over bake this cake, but you also don’t want it to sink because it’s not baked fully. So watch it carefully, depending on how quickly your oven bakes.
Cool on a wire rack.
For the Frosting:
In a large saucepan, bring the cocoa, cola, and butter to a boil. Remove from the heat and stir in the confectioners’ sugar. Whisk to remove any lumps – this should be nice and smooth.
Pour and spread over the cake (still in the baking dish.)
Let the frosting set before cutting the cake.
The cake is best served warm – it’s extremely good when it’s cooled, but amazing when it’s warm. You’ll see what I mean.
(You can microwave leftover pieces for a few seconds. That is if there is any leftovers!)