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!"
- 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 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.
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