Crater Cake

This is a slight twist on the classic southern cola cake. It's moist and cakey with a brownie flavor. It has just a hint of a caramelized sugar flavor from the mini marshmallows that float to the top of the batter and caramelize on top. MMMMMMMMMMM!!! 

 

Crater Cake 

2 cups all-purpose flour 

2 cups granulated sugar 

1 cup butter 

3 tbsps cocoa, heaping 

1 cup coca-cola 

1/2 cup buttermilk 

2 eggs, beaten 

1 tsp baking soda 

1 tsp vanilla 

1/2 tsp salt 

2 cups miniature marshmallows 

Preheat oven to 350. Measure flour and sugar into mixing bowl. Stir. Put butter, cocoa and cola into saucepan over medium heat. Stir and bring to a boil. Pour over flour-sugar mixture. Mix well. Add buttermilk, beaten eggs, baking soda, vanilla and salt. Stir to combine. Mix in marshmallows. Spread in well greased 9 x 13 pan.  Bake for 35 - 40 mins until an inserted toothpick comes out clean. 

Pour hot frosting over while cake is still warm.

Cola Frosting 

 1/4 cup butter 

3 tbsp cocoa 

1/3 cup coca-cola 

2 cups confectioner's sugar 

1 tsp vanilla 

1/2 cup chopped pecans (optional) 

Combine butter, cocoa and cola in medium saucepan. Heat over medium heat to the boiling point. Remove from heat. Stir in confectioner's sugar, vanilla and pecans. You can adjust consistency of icing my adding more cola or confectioner's sugar as needed. Pour over warm cake. 

Some recipes recommend refrigerating the cake for a couple hours before serving, but I have never found that necessary.