Ingredients

2 cups of sugar
1/2 teaspoon of salt
2 cups of all-purpose flour
1 stick, unsalted butter
1/2 cup of vegetable oil
1/2 cup of cocoa
1/4 cup of water
2 eggs
1 teaspoon of baking soda
1/2 cup of buttermilk
2 teaspoons of vanilla extract
1 bag of miniature marshmallows

Icing:
1 stick, of unsalted butter, softened
3 tablespoons of cocoa
6 tablespoons of milk
1 (1-pound) box of confectioners’ sugar
1 cup of chopped pecans or walnuts
1 teaspoon of vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Recipe Courtesy of Paula Deen