Marshmallow Fudge Texas Cake (Gluten Free) - Tilese

Preheat oven to 350 degrees. Spray large jelly roll pan (Large cookie sheet) with Pam. Place one cup water in a small saucepan and bring to a boil. Meanwhile, prepare cake batter. 

1 3/4 cup flour (GF works) 

2 cups sugar 

3/4 cup cocoa powder 

 2 tsp baking soda 

1 tsp baking powder 

 1 tsp salt 

1 tsp xantham gum (if using GF flour) 

1 cup buttermilk 

2 eggs 

1/2 cup oil 

1 tsp vanilla 

In a large bowl, combine the dry ingredients and mix well. Add buttermilk, eggs, oil and vanilla and beat with an electric mixer just until combined. Carefully add the boiling water and stir until it is mixed in. Then beat for 1 1/2 minutes. Pour the batter into the cookie sheet and bake for about 25 minutes, until a toothpick comes out clean from the center. While cake is baking, prepare the frosting - don't make frosting until cake is done or almost done, otherwise marshallows will melt. 

1 cup butter 

3/4 cup buttermilk 

1/2 cup cocoa powder 

2 tsp vanilla 

32 oz bag of powdered sugar (about 8 cups) 

10 oz bag or 4 cups mini marshmallows 

In a large metal pan, cook butter, buttermilk and cocoa powder over medium heat, stirring frequently just until it comes to a boil. Remove from heat and add vanilla and powdered sugar. Beat with an electric mixer until smooth. Pour in marshmallows and mix with a spatula. As soon as the cake comes out, pour the frosting over hot cake and carefully spread evenly around. Allow cake to completely cool before cutting.