Chocolate Coca-Cola Cake

This is a very loose batter and results in a very wet cake.
Underbaking is a common mistake, and a toothpick test
is useless because of the marshmallows.
Bake it in a glass pan that you're proud to serve it from,
as it is frosted in and served in its baking pan.
If you use a metal pan, cut 5 to 8 minutes from the baking time.

Cake Batter:
2 cups all-purpose flour
2 cups granulated sugar
1 cup melted butter
1 cup Coca-Cola
3 tablespoons unsweetened cocoa
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla
2 cups mini marshmallows

Coca Cola Icing:
1 (1-pound) box confectioner's sugar
3 tablespoons unsweetened cocoa
1/2 cup melted butter
1/2 cup Coca-Cola
1 teaspoon vanilla
1 cup chopped pecans, toasted*

Direction:
To make batter:
Preheat oven to 350 degrees.
Grease a 9-by-13-inch glass baking pan; set aside.
In a large mixing bowl, whisk the flour and sugar.
Place melted butter in a saucepan over medium heat.
Add cola and cocoa. Bring to a low boil and cook 1 minute.
Pour the mixture into the flour mixture.
Use a rubber spatula to blend well;
do not use an electric mixer.
Mixing well with a rubber spatuala after each addition,
add the beaten eggs, buttermilk, baking soda
and vanilla extract. Stir in marshmallows.
Pour the batter into the prepared pan.
Bake 35 to 45 minutes, or until the cake
is set in the center when you press on it.
(This cake is too moist for a toothpick test.)

To make icing:
Meanwhile, in the medium bowl of an
electric mixer set at medium speed,
combine the confectioners' sugar,
cocoa, melted butter, Coca-Cola and vanilla.
Stir in reserved pecans with a rubber spatula.
Pour icing over warm cake.
Allow the cake to sit 1 hour before serving.
Makes 16 servings.