Cinnamon-Chocolate Snackin' Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 15 |
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The secret to this tender cake is the cola in the batter and frosting. It's a good thing this recipe makes a large pan...everyone will want seconds!Ruby Williams, Bogalusa, Louisiana Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1-1/2 cups miniature marshmallows |
3 tablespoons baking cocoa |
1 cup cola |
1/2 cup canola oil |
1/2 cup butter, cubed |
2 eggs, lightly beaten |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
frosting: |
3 tablespoons baking cocoa |
6 tablespoons cola |
1/2 cup butter, cubed |
3-3/4 cups confectioners' sugar |
1 cup chopped pecans, divided |
Directions:
1. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in marshmallows; set aside. In a small saucepan, bring the cocoa, cola, oil and butter just to a boil. Pour over flour mixture; mix well. Stir in the eggs, buttermilk and vanilla.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a large saucepan, bring the cocoa, cola and butter to a boil. Remove from the heat. Stir in confectioners' sugar and 3/4 cup pecans until blended. Cool slightly. Spread over cake; sprinkle with remaining pecans. Cool until frosting is set before cutting. Yield: 15 servings.
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