• 3 cups – Sifted Swans Down Cake Flour
• 3 cups – sugar
• 1 1/2 cups – cocoa powder, plus extra for pans
• 1 tablespoon – baking soda
• 1 1/2 teaspoons – baking powder
• 1 teaspoon – salt
• 1 1/2 cups – buttermilk
• 3/4 cup – vegetable oil
• 1 1/2 cups – hot water
• 3 large – eggs, lightly beaten
• 1 1/2 teaspoons – vanilla extract
• TOPPING:
• 2 cups – mini marshmallows
• 1 1/2 cups – milk chocolate morsels
• 1 cup – chopped almonds

PREHEAT oven to 350°. Butter pans and lightly dust with cocoa powder, tapping out extra.

SIFT SWANS DOWN Cake Flour, then lightly spoon into measuring cup for 3 cups.

IN a large bowl sift together sifted flour, sugar, cocoa, baking soda, baking powder and salt. On low speed beat in buttermilk, oil, 1½ cups hot water, eggs and vanilla until smooth.

POUR 5 cups of batter into 9×13 inch pan. Bake approx. 30 – 35 minutes or until cake tester comes out clean.

SPRINKLE marshmallows, milk chocolate morsels and almonds on top of cake. Bake approx. 1 minute more.

Remaining 3 cups of batter = 1½ dozen cupcakes half-filled OR one 9 inch layer pan plus ½ dozen cupcakes. Bake approx. 20–25 minutes. Sprinkle with remaining morsels.

For 11×14 inch pan – 8 cups of batter should fit fine. Bake approx. 45 – 55 minutes or until cake tester comes out clean. Sprinkle marshmallows, morsels and almonds on top. Bake approx. 1 minute more.