Cinnamon-Chocolate Snackin' Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 cups miniature marshmallows
• 3 tablespoons baking cocoa
• 1 cup cola
• 1/2 cup canola oil
• 1/2 cup butter, cubed
• 2 eggs, lightly beaten
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• FROSTING:
• 3 tablespoons baking cocoa
• 6 tablespoons cola
• 1/2 cup butter, cubed
• 3-3/4 cups confectioners' sugar
• 1 cup chopped pecans, divided

Directions

• In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in marshmallows; set aside. In a small saucepan, bring the cocoa, cola, oil and butter just to a boil. Pour over flour mixture; mix well. Stir in the eggs, buttermilk and vanilla.
• Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
• For frosting, in a large saucepan, bring the cocoa, cola and butter to a boil. Remove from the heat. Stir in confectioners' sugar and 3/4 cup pecans until blended. Cool slightly. Spread over cake; sprinkle with remaining pecans. Cool until frosting is set before cutting. Yield: 15 servings.
  
  Editor's Note: Diet cola is not recommended for this recipe.

Cinnamon-Chocolate Snackin' Cake published in Taste of Home February/March 2007, p57