2 cups sugar
1/2 tsp. salt
2 cups flour
1 stick of butter
1/2 cup veg. oil
1/2 cup cocoa
1 tsp. baking soda
1/2 cup buttermilk*
2 tsp. vanilla extract
1 bag mini-marshmallows
1 stick butter, softened
3 Tbsp. cocoa
6 Tbsp. milk
1# box powdered sugar
1 cup chopped pecans or walnuts (optional)
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease & flour 13"x9" pan.
Combine sugar, salt, flour in large bowl. Bring butter, oil, cocoa & 1/4 cup water to boil in saucepan.Add to flour mixture.
Beat together eggs, baking soda, buttermilk & vanilla. Add to chocolate mixture, mix well & pour into pan.
Bake for 25 minutes. (I had to bake mine for an additional 10 minutes.)
*Buttermilk substitute: Pour 1 Tbsp. of white vinegar in measuring cup, add milk until it reaches 1 cup. Let sit for 5 minutes.
Icing - melt butter in cocoa & milk over low heat. Bring mixture to a boil, then remove from heat.
Stir in powdered sugar. Slowly mix in nuts & vanilla.
Take cake from oven & when it cools a bit cover with mini-marshmallows.
Pour warm icing over cake & marshmallows.
Cool cake before serving.
This rich, delicious cake recipe is from Paula Deen.