CHERRY COLA CAKE

1 1/2 cups miniature marshmallows

2 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1 cup butter, cubed

1 cup cherry-flavored cola

3 tbsp baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp vanilla extract

Frosting:

34 cup butter, softened

1 cup confectioners' sugar

1 jar (7-oz) marshmallow creme

2 tbsp frozen cherry-pomegranate juice concentrate, thawed

Fresh sweet cherries with stems

Preheat oven to 350-degrees. Line bottoms of two greased 9-inch round baking pans with parchment paper; grease paper. Divide marshmallows between pans.

In a large bowl, whisk flour, sugar, and baking soda. In a small saucepan, combine the butter, cola and cocoa, bring just to a boil, stirring occasionally. Add to flour mixture stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to the flour mixture, whisking constantly. Pour into the prepared pans, dividing the batter evenly. The marshmallows will float to the top.

Bake 25-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans 10 minutes before removing to wire racks. Remove parchment paper. Cool completely.

Frosting: In a small bowl, beat butter and sugar until smooth. Beat in marshmallow creme and the juice concentrate on low speed just until blended.

Place one cake layer on a serving plate and spread with 1 cup frosting. Top with remaining cake layer and spread with remaining frosting. Decorate with the cherries.

Note: If you want to ice the entire cake, double the frosting recipe.

Yield: 12 servings

recipe and photo taste of home 2013