Ingredients
- 2 cups sugar
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup cocoa
- 2 eggs
- 1 tsp baking soda
- 1/2 cup buttermilk
- 2 tsps vanilla extract
- 1 bag miniature marshmallows
- ICING
- 1 stick unsalted butter, softened
- 3 tablespoons cocoa
- 6 tablespoons milk
- one 1-pound box confectioners' sugar
- 1 cup chopped pecans or walnuts
- 1 tsp vanilla extract
Preparation
Step 1
Preheat the oven to 350 F. Grease and flour a 13 by 9 inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa and 1/4 cup water to a boil in a sauce pan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.