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.
From Jeannie - "I was having a bake off with one of my co-workers and this recipe won the chocolate cake champion title! Great recipe!"
Related Recipe: Texas Sheet Cake
- 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
- 2eggs, beaten
- 1/2 cupbuttermilk
- 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 chopped pecans, toasted* if desired
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 is done, 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.
Serves about 16.
*To toast the pecans, place a dry skillet over medium heat. Add the chopped pecans and cook, stirring constantly, just until the pecans are aromatic and lightly browned.
Tips and Variations
If you don't have marshmallows, substitute with about 1/3 cup of Marshmallow Fluff or Marshmallow Creme.