Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | FLOUR |
| 2 cups | SUGAR |
| ½ cup | MARGARINE |
| 1 cup | VEGETABLE OIL |
| 1 cup | COLA |
| 3 tablespoons | COCOA |
| ½ cup | MARGARINE |
| 3 tablespoons | COCOA |
| ⅓ cup | COLA |
| ½ cup | BUTTERMILK |
| 1 teaspoon | BAKING SODA |
| 2 eaches | EGGS |
| 1 teaspoon | VANILLA |
| 1½ cup | MARSHMALLOWS, MINIATURE |
| 16 ounces | POWDERED SUGAR |
| 1½ cup | CHOPPED PECANS, OPTIONAL |
CAKE
ICING
MIX FLOUR AND SUGAR; SET ASIDE. IN A SAUCE PAN, MIX MARGARINE, VEGETABLE OIL, COLA, AND COCOA. BRING MIXTURE TO A BOIL. POUR IMMEDIATELY OVER FLOUR MIXTURE. ADD REMAINING CAKE INGREDIENTS, MIXING THOROUGHLY. POUR INTO 9 X 13 INCH GREASED PAN. BAKE AT 325 DEG F FOR 40 MINUTES. WHEN CAKE IS ALMOST DONE BEGIN MAKING ICING. BRING MARGARINE, COCOA AND COLA TO A BOIL. BEAT IN POWDERED SUGAR. SPREAD ICING ON CAKE WHILE WARM. ALLOW TO COOL BEFORE CUTTING INTO LARGE SQUARES. MAKES 12 SERVINGS.