Makes one 9’x13” cake.
Preheat oven to 400 degrees.
2 Cups Sugar
2 Cups Flour
1 Cup Butter, salted or unsalted (2 sticks)
1 Cup Water
4 Tablespoons Cocoa
½ Cup Buttermilk
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
Mix sugar and flour in a medium-size bowl and set aside.
Mix in a saucepan over low to medium heat: butter, water and cocoa. Bring
to a boil, and then add to dry ingredients.
Do not wash or rinse out the saucepan – it will be used again.
In a large bowl, mix: buttermilk, baking soda and vanilla. Then mix in the
Grease and flour a 9”x13” pan – since the cake stays in the pan for
presentation, a glass pan looks best.
Put pan in preheated oven and bake for no longer than 20 minutes.
1 Large Jar Marshmallow Cream
½ Cup Butter, salted or unsalted (1 stick)
4 Tablespoons cocoa
6 Tablespoons Buttermilk
1 16-oz. Bag Powdered Sugar
While cake is baking mix in the same saucepan on low to medium heat:
butter, cocoa, buttermilk, and heat to a simmer. Pour into a medium bowl,
and thoroughly mix in the powdered sugar.
When cake is finished baking, remove from oven and immediately spread
marshmallow cream over the entire top surface while the cake is hot. Then
immediately spread the wet cocoa mixture over the marshmallow cream.
The mixture will bubble. Swirl a small knife throughout the topping to make
an attractive pattern on the top of the cake. Optionally, chopped, toasted
pecans can be immediately sprinkled over the top.