Ingredients:

  • 2 cups All-Purpose Flour (250g)
  • 2 cups Granulated Sugar (400g)
  • 2 cups Mini Marshmallows (100g)
  • 1 cup Unsalted Butter (226g)
  • 1 cup Coca-Cola (Regular) (240ml)
  • 0.5 cup Vegetable Oil (120ml)
  • 0.25 cup Unsweetened Cocoa Powder (25g)
  • 0.5 cup Buttermilk (120ml)
  • 2 Large Eggs, beaten
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Salt
  • 0.5 cup Unsalted Butter (113g) for frosting
  • 3 tablespoons Unsweetened Cocoa Powder for frosting
  • 6 tablespoons Coca-Cola (90ml) for frosting
  • 4 cups Powdered Sugar, sifted (500g)
  • 1 teaspoon Vanilla Extract for frosting
  • 1 cup Chopped Pecans (115g)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour and granulated sugar. Stir in the mini marshmallows and set aside.
  3. In a medium saucepan over medium heat, combine 1 cup butter, vegetable oil, 1 cup Coca-Cola, and 1/4 cup cocoa powder. Bring to a rolling boil, then remove from heat.
  4. Pour the boiling cola mixture over the dry flour/sugar/marshmallow mixture. Whisk until marshmallows are mostly melted and batter is smooth.
  5. In a small jug, whisk together buttermilk, beaten eggs, baking soda, 1 tsp vanilla, and salt. Stir into the main batter until just combined.
  6. Pour batter into the prepared pan and bake for 30 to 35 minutes until a toothpick comes out clean.
  7. Prepare frosting 5 minutes before cake is done: boil 1/2 cup butter, 3 tbsp cocoa, and 6 tbsp Coca-Cola in a saucepan. Remove from heat and whisk in powdered sugar, 1 tsp vanilla, and pecans.
  8. Pour the hot frosting over the cake immediately after removing it from the oven, spreading to the edges.
  9. Allow cake to cool for 30 to 60 minutes to let the fudge frosting set and develop its signature crackle top.