Rocky Road Cola Bars

               
Ingredients:

2 C all-purpose flour
2 C sugar
4 T unsweetened cocoa
½ t salt
1 C butter, room temperature, cut into small pieces
1 C cola
2 large eggs
½ C buttermilk
1 t baking soda
1 t vanilla extract

Frosting:
1 stick butter
1/3 C cola
1 t instant coffee
2 T water
1 lb. powdered sugar, sifted
5 T unsweetened cocoa
1 C chopped walnuts, toasted
1 ½ C miniature marshmallows





Preparation:

Grease and flour a 9x13 inch baking pan; set aside. Preheat oven to 350 degrees.

Stir together the flour, sugar, cocoa, and salt in a large bowl. Bring the butter and cola to a boil in a small saucepan. Pour over the flour mixture and stir with a wooden spoon until combined. Whisk the eggs in a medium bowl until frothy. Add buttermilk, baking soda, and vanilla, and whisk until blended. Stir into the batter until incorporated. The batter will be thin. Pour into the prepared pan and bake for 30 minutes or until a cake tester inserted in the center comes out clean.

While cake is baking prepare the frosting.
Bring the butter, cola, coffee and water to boil in a small saucepan. Stir the powdered sugar and cocoa together in a medium bowl and pour the butter-cola mixture over; stir with a wooden spoon until well blended. Fold in the walnuts and marshmallows. Remove the cake from the oven and pour the frosting over the top of the hot cake, spreading to the sides of the pan. Cool to room temperature.
Cake may be kept tightly covered at room temperature up to one week or it may be frozen.
Defrost at room temperature.