Ingredients

FOR THE CAKE:
1 cup (236ml) Coca-Cola
1/2 cup (118ml) buttermilk
2 cups (240g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder
1 teaspoon baking soda
1 cup (226g) unsalted butter, softened
1 & 3/4 cups (350g) granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 & 1/2 cups (64g) miniature marshmallows
FOR THE FROSTING:
1/2 cup (113g) unsalted butter
1/3 cup (78g) Coca-Cola
3 tablespoons (15g) unsweetened cocoa
16 ounces (454g) confectioners sugar
1 tablespoon vanilla extract
3/4 cup (90g) chopped pecans, toasted

Instructions

TO MAKE THE CAKE:
Preheat oven to 350°F. Spray a 9″x 13″ baking pan with cooking spray.
Combine Coca-Cola and buttermilk. Set aside.
Whisk together the flour, cocoa, and baking soda. Set aside.
Using an electric mixer on low speed, beat the butter until creamy. Gradually add the sugar and beat until blended. Add the eggs and vanilla, and beat until blended.
Add the flour mixture to the butter mixture, alternating with the Coca-Cola mixture. Begin and end with the flour mixture. Beat at low speed just until blended after each addition. Stir in the marshmallows.
Pour the batter into the prepared pan. Bake for 30-35 minutes. Cool for 10 minutes before frosting.
TO MAKE THE FROSTING:
Place the butter, Coca-Cola, and cocoa in a large saucepan. Bring to a boil over medium heat, stirring until butter is melted.
Remove from heat. Whisk in the sugar and vanilla.
Immediately pour the frosting over the warm cake. (Do not make frosting ahead!) Sprinkle with pecans.
NOTES
Store this cake wrapped at room temperature for up to 3 days, or freeze it for up to 2 months.

Recipe slightly adapted from Classic Southern Desserts1/CO

Coffee cakes