Directions

• Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.
• In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
• Add oil, eggs, vanilla, glycerin, milk and sour cream and mix until combined. Carefully pour in the boiling water. Whisk well for 1 minute to add air to the batter.
• Pour batter into prepared pan. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
• Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. Return to oven at the same temperature for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top.
• For the frosting
• Melt butter in a small saucepan over medium-high heat.
• Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly.
• Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
• Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.

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