I think I will go have another piece before bed! Yummy!
Adapted from Southern Cakes
1 cup cocoa
2 cups boiling water
2 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, plus additional for greasing pans
2 1/2 cups sugar
1/2 teaspoon vanilla extract
1. Heat the oven to 350 degrees. Grease and flour three 9-inch round cake pans. (I used a 13x9 inch pan)
2. Place the cocoa in a small mixing bowl and pour 2 cups boiling water over it. Stir well with a fork until smooth, and set aside to cool.
3. Put the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to mix well. Set aside.
4. With a mixer, beat the butter and sugar at high speed until well combined. Add the vanilla and then the eggs, one at a time, beating well after each until the mixture is smooth and light.
5. Add the flour mixture in four batches, beating after each addition only until the flour disappears. Alternate with the cocoa mixture in three batches, beating after each just enough to combine everything into a smooth, luscious batter, stopping once or twice to scrape down the sides of the bowl.
6. Divide the batter among the three cake pans. Bake until the cakes spring back when touched lightly in the center and are beginning to pull away from the sides of the pans, 25 to 30 minutes.
7. Place the cake pans on wire racks and cool the cake layers for 10 minutes. Then gently turn them out onto wire racks to cool completely, top side up.
Mississippi Mud Frosting:
One 16-ounce box (about 3 2/3 cups) confectioners’ sugar
½ cup cocoa
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 teaspoon vanilla extract
4 cups mini-marshmallows, or 3 cups marshmallows, quartered
Prepare the frosting while the cake bakes; so that you will be ready to poor it over the hot cake. In a medium bowl, combine the confectioners’ sugar and the cocoa, and stir to mix them well. Add the melted butter, milk and vanilla, and use a large spoon or mixer at low speed to beat everything together well. Set aside until the cake is done.
Remove the cake from the oven, scatter the marshmallows over the top, and return the cake to the hot oven form about 3 minutes, to soften the marshmallows.
Place the cake, still in the pan, on a wire rack or a folded kitchen towel. Pour the frosting all over the marshmallow-dotted cake, and cool to room temperature. Cut into small squares and serve.