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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Children, of all ages, always want seconds, even thirds, of this old-fashioned sweet. Ingredients:
2 1/3 cups all-purpose flour |
2 cups granulated sugar |
1 teaspoon baking soda |
1 cup cola |
2/3 cup butter or 2/3 cup margarine |
2 tablespoons unsweetened cocoa powder |
2 eggs |
1/2 cup buttermilk |
2 teaspoons vanilla extract |
1 1/2 cups miniature marshmallows |
1/2 cup butter or 1/2 cup margarine |
1/4 cup unsweetened cocoa powder |
1/4 cup cola |
2 1/2 cups powdered sugar, sifted |
1 teaspoon vanilla extract |
1 cup chopped pecans or 1 cup chopped walnuts |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl stir together flour, granulated sugar, and baking soda; set aside.
3. In a medium saucepan, bring cola, butter or margarine, and cocoa to boiling over medium heat. Add the hot mixture to the flour mixture; stir until just combined. Add eggs, buttermilk, and vanilla; stir until combined. Gently stir in marshmallows. (They will float to the top.).
4. Pour the cake batter into a greased and floured 13x9x2-inch baking pan. Bake in the 350 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
5. Transfer cake in pan to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack. Cut into squares to serve.
6. Cocoa Topping: In a medium saucepan, bring butter or margarine, cocoa, and cola to boiling. Add powdered sugar and vanilla. Mix with a wire whisk until combined. Stir in chopped nuts.
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