1-1/2 cups miniature marshmallows
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter, cubed
1 cup cherry-flavored cola
3 tablespoons baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
FROSTING:
3/4 cup butter, softened
1 cup confectioners' sugar
1 jar (7 ounces) marshmallow creme
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
**Fresh sweet cherries with stems**
1 . Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
2 . In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
3 . In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
4 . Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5 . For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
6 . Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. Yield: 12 servings.
TIP: To frost sides as well as top of cake, double amounts for frosting.
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream.
