Cake:
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
4 tablespoons cocoa
9 tablespoons milk
1 (1-pound) box confectioners' sugar
1 teaspoon vanilla extract
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 - 35 minutes (clean toothpick in center). Take cake from oven, and when it cools a bit, cover with miniature marshmallows.
Make icing by melting the butter in the cocoa and milk over low heat. Bring mixture to a boil, then remove from heat. Stir in confectioners' sugar and vanilla. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving. Icing will firm in fridge.
