Posted by Annette on 9/30/2001, 10:06 am

Vegetable oil spray
1/2 cup buttermilk
1 (18.25 ounce) box plain white cake mix
2 large eggs
4 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cups miniature marshmallows
1/2 cup butter or margarine
1 cup cola
Cola Frosting

Heat oven to 350 degrees F. Lightly mist a  9 x 13-inch pan with vegetable oil spray.

In large mixing bowl, combine cake mix, cocoa powder, melted butter or margarine, cola, buttermilk, eggs and vanilla extract. Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Batter should look well blended. Fold in marshmallows. Pour batter into prepared pan, smoothing it out with rubber spatula. Bake cake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan, 40 to 42 minutes. Remove pan from oven; place it on wire rack to cool 15 minutes.

Meanwhile, prepare frosting. Pour frosting over top of cake, spreading it out with rubber spatula so it reaches edges of cake. Cool cake 20 minutes before serving. Store cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw cake overnight on counter before serving.

Makes 20 servings.

Cola Frosting
1/2 cup butter or margarine
1/3 cup cola
4 tablespoons unsweetened cocoa powder
4 cups powdered sugar
1 cup pecans

In medium saucepan over low heat, melt butter. As butter melts, stir in cocoa powder and cola. Let mixture just begin to boil, stirring constantly, then remove it from heat. Stir in powdered sugar until frosting is thickened and smooth. Fold in chopped pecans.