Taken from the summer issue of Taste of Home, this cake got great reviews last night when I took it to a dinner party. Before leaving home, I ate 4 cupcakes I had made with some of the batter, just to try it out, of course. Because of the marshmallows and cherry coke, the cake is so moist and the chocolate flavor is amazing.
1 1/2 cups miniature marshmallow, ( I had found chocolate mini ones, so I used those)
2 cups flour
2 cups sugar
1 teas baking soda
1 cup butter, cubed (so it melts quicker)
1 cup cherry-flavored coke
3 tables Hershey’s cocoa
2 eggs at room temp
1/2 cup buttermilk (if you don’t keep this on hand, make your own with plain milk and vinegar)
1 teas vanilla
3/4 cup butter, softened
1 cup powdered sugar
1 (7 oz) jar marshmallow
2 tables cherry juice (recipe called for 2 tables frozen cherry-pomegranate juice concentrate, but my store didn’t have any so bought a can of sweet cherries in heavy syrup and used the syrup from that)
Fresh sweet cherries with stem for decor
Preheat oven to 350. Line bottom of two greased 9″ pans with parchment paper; grease paper also after they have been put in pan. Divide marshmallows between pans.
In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine the cubed butter, cola and cocoa. Bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until blended.
In a small bowl, whisk eggs, buttermilk and vanilla until blended. Add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. Marshmallows will float to the top.
Bake for 25-30 in or until toothpick inserted in center comes out clean. Cool in pans for 10 min and then remove to wire racks to cool completely.
For frosting: *(IF you want enough frosting to frost sides of cake, double the frosting ingredients)in a medium bowl, beat butter and powdered sugar until smooth. Beat in marshmallow cream and juice on low speed just until blended. Place one cake layer on serving plate. Spread top with 1 cup frosting. Top with remaining frosting.