Recreated by Sharon Kurtz ~
Savor a nostalgic, sweet indulgence from days gone by. This cake is one of my mother’s cherished desserts for family gatherings and special occasions. Departing from the standard ingredients of oleo and Crisco commonly used in the ’60s and ’70s, I’ve opted for the richness of butter and the tanginess of buttermilk in this revamped recipe. It is as delicious as I remember. Enjoy!
INGREDIENTS:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 cup Coca-Cola
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
For the Frosting:
• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Coca-Cola
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)
INSTRUCTIONS:
-
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter. Stir in the cocoa powder and Coca-Cola until well combined.
- Bring the mixture to a boil, then remove from heat.
- Pour the hot Coca-Cola mixture over the dry ingredients; mix well.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Add this mixture to the batter and mix until smooth. Stir in the mini marshmallows.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center is clean.
While the cake is baking, prepare the frosting:
-
- In a saucepan, melt the butter and stir in the cocoa powder and Coca-Cola. Bring to a boil, then remove from heat.
- Gradually add powdered sugar and vanilla extract to the saucepan, mixing until smooth.
- Stir in (optional) chopped pecans.
- Once the cake has cooled slightly, pour the frosting over the top; spread it evenly.
- Allow the cake to cool completely before serving.
Enjoy!
