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.