1Preheat oven to 350°F. In a saucepan, bring butter, Coca-Cola, and baking chocolate to a boil; remove from heat, stir in marshmallows until melted and blended. Cool to room temperature.
2Preheat oven to 350°F. In a saucepan, bring butter, Coca-Cola, and baking chocolate to a boil; remove from heat, stir in marshmallows until melted and blended. Cool to room temperature.
3Preheat oven to 350°F. In a saucepan, bring butter, Coca-Cola, and baking chocolate to a boil; remove from heat, stir in marshmallows until melted and blended. Cool to room temperature.
4In a bowl, cream together shortening, oil, vanilla, and sugar until fluffy. Add eggs and buttermilk; beat until smooth.
5In a bowl, cream together shortening, oil, vanilla, and sugar until fluffy. Add eggs and buttermilk; beat until smooth.
6In a bowl, cream together shortening, oil, vanilla, and sugar until fluffy. Add eggs and buttermilk; beat until smooth.
7In another bowl, whisk together flour, baking soda, cocoa, baking powder, and salt. Add half of the dry ingredients to the wet ingredients; beat. Add the cooled Coca-Cola mixture; beat. Add remaining dry ingredients; beat until smooth.
8In another bowl, whisk together flour, baking soda, cocoa, baking powder, and salt. Add half of the dry ingredients to the wet ingredients; beat. Add the cooled Coca-Cola mixture; beat. Add remaining dry ingredients; beat until smooth.
9In another bowl, whisk together flour, baking soda, cocoa, baking powder, and salt. Add half of the dry ingredients to the wet ingredients; beat. Add the cooled Coca-Cola mixture; beat. Add remaining dry ingredients; beat until smooth.
10Pour batter into a greased and floured 13"x9"x2" baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11Pour batter into a greased and floured 13"x9"x2" baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
12Pour batter into a greased and floured 13"x9"x2" baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
13For the frosting, cream together butter, cocoa, and powdered sugar. Gradually add cream and vanilla. Frost the warm cake.
14For the frosting, cream together butter, cocoa, and powdered sugar. Gradually add cream and vanilla. Frost the warm cake.
15For the frosting, cream together butter, cocoa, and powdered sugar. Gradually add cream and vanilla. Frost the warm cake.
16Serve with vanilla ice cream and enjoy!
17Serve with vanilla ice cream and enjoy!
18Serve with vanilla ice cream and enjoy!
Ingredients
4 ounces butter
4 ounces butter
4 ounces butter
1 cup Coca Cola
1 cup Coca Cola
1 cup Coca Cola
1 ounce baking chocolate (1 square)
1 ounce baking chocolate (1 square)
1 ounce baking chocolate (1 square)
0.75 cup miniature marshmallows
0.75 cup miniature marshmallows
0.75 cup miniature marshmallows
0.5 cup shortening
0.5 cup shortening
0.5 cup shortening
0.5 cup vegetable oil
0.5 cup vegetable oil
0.5 cup vegetable oil
2 cups sugar
2 cups sugar
2 cups sugar
2 eggs
2 eggs
2 eggs
2 teaspoons vanilla
2 teaspoons vanilla
2 teaspoons vanilla
0.75 cup buttermilk
0.75 cup buttermilk
0.75 cup buttermilk
2.33 cups all purpose flour
2.33 cups all purpose flour
2.33 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon baking soda
1.5 teaspoons baking powder
1.5 teaspoons baking powder
1.5 teaspoons baking powder
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.75 cup cocoa
0.75 cup cocoa
0.75 cup cocoa
0.25 pound butter
0.25 pound butter
0.25 pound butter
3 tablespoons cocoa
3 tablespoons cocoa
3 tablespoons cocoa
1 pound powdered sugar
1 pound powdered sugar
1 pound powdered sugar
6 tablespoons heavy cream
6 tablespoons heavy cream
6 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Equipment
saucepanmixing bowls13"x9"x2" baking pantoothpick
Tips
Freeze leftover buttermilk in ice cube trays.
Check for doneness with a toothpick.
Frosting can be used for other cakes and cupcakes.
Add pecans to the frosting if desired.
Cake does not need to be refrigerated; keeps for 2-3 days at room temperature