This is a fabulous chocolate buttermilk cake and frosting with a secret ingredient, Coca-Cola! If you don't have the self-rising flour the recipe calls for, use this as a substitute: 2 cups of all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon of salt.
The frosting is spread over the cake when it's still warm, so begin the frosting just before the cake is done.
- 2 cups self-rising flour
- 2 cups granulated sugar
- 3 tablespoons cocoa
- 1 cup Coca-Cola
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 tablespoon cocoa
- 6 tablespoons Coca-Cola
- 1 box confectioner's sugar (1 pound)
- 1/2 cup pecans (chopped and toasted)
Heat the oven to 350 F (180 C/Gas 4).
Grease and flour a 13-by-9-by-2-inch baking pan and set aside.
In a large bowl combine flour and granulated sugar. Set aside.
In a medium saucepan, combine the 3 tablespoons of cocoa, 1 cup of Coca-Cola, 1 cup of butter, and marshmallows. Place the pan over medium-high heat. Stirring frequently, bring the mixture to a boil.
Pour the hot cocoa mixture into the flour and sugar mixture; stir to blend.
In a separate bowl whisk together the eggs, buttermilk, baking soda, and vanilla; add to the first mixture and blend well.
Pour the batter into prepared pan and bake in the preheated oven for about 35 minutes, or until cake tests done. A toothpick inserted into the center of the cake should come out clean.
About 10 minutes before the cake bake-off, begin the frosting. In a medium saucepan over medium-high heat, bring the 1/2 cup of butter, 1 tablespoon of cocoa, and 6 tablespoons of Coca-Cola to a boil. Stir in the confectioners' sugar and beat until smooth and well blended. Stir in the chopped pecans.
Remove the cake from the oven and set it on a rack.
Spread the frosting over the cake while both cake and frosting are still warm.
- To toast the pecans quickly, place a dry skillet over medium heat. Add the chopped pecans and cook, stirring constantly, just until the pecans are aromatic and lightly browned. Turn out onto a plate to cool.
- If you plan to take the cake out of the pan, line it with parchment paper to ensure it will not stick. Cut the parchment paper to fit the inside of the baking pan. Grease the pan and then fit the cut parchment paper into the pan. Smooth the paper to eliminate any wrinkles. Grease the parchment paper and flour the pan.
- Use about 1/3 cup of Marshmallow Fluff or Marshmallow Creme in place of the marshmallows.
- Replace the 2 cups of self-rising flour with 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt.