Heat oven to 350 degrees F. Lightly mist a 9 x 13-inch pan with vegetable
In large mixing bowl, combine cake mix, cocoa powder, melted butter or margarine,
cola, buttermilk, eggs and vanilla extract. Blend with electric mixer on low
speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula.
Increase mixer speed to medium and beat 2 minutes more, scraping sides down
again if needed. Batter should look well blended.
Fold in marshmallows.
Pour batter into prepared pan, smoothing it out with rubber spatula.
Bake cake until it springs back when lightly pressed with finger and just
starts to pull away from sides of pan, 40 to 42 minutes.
Remove pan from oven; place it on wire rack to cool 15 minutes.
Meanwhile, prepare frosting. Pour frosting over top of cake, spreading it
out with rubber spatula so it reaches edges of cake.
Cool cake for 20 minutes before serving.
Store cake, covered in aluminum foil, at room temperature for up to 1 week.
Or freeze it, wrapped in foil, for up to 6 months.
Thaw cake overnight on counter before serving.
Frosting: In medium saucepan over low heat, melt butter. As butter melts,
stir in cocoa powder and cola. Let mixture just begin to boil, stirring constantly,
then remove it from heat.
Stir in powdered sugar until frosting is thickened and smooth.
Fold in chopped pecans.
Posted by Annette at Recipe Goldmine on 9/30/2001, 10:06 am.