Prep 30 mins
Cook 30 mins
Children, of all ages, always want seconds, even thirds, of this old-fashioned sweet.
- 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
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl stir together flour, granulated sugar, and baking soda; set aside.
- 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.).
- 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.
- Transfer cake in pan to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack. Cut into squares to serve.
- 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.