Cake:
1 18-1/4 ozs yellow cake mix
1 Cup Sour Cream
3/4 Cup Vegetable Oil
1/2 Cup Sugar
1/2 Teaspoon Almond Extract
1/2 Teaspoon Salt
4 Large Eggs
1/4 Cup Unsweetened Cocoa Powder
Preheat oven to 350° F.
Lightly mist 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.
Place first seven ingredients in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides with rubber spatula.
Increase speed to medium and beat 2 minutes more. Batter should look well-blended.
Pour half of batter into prepared pan.
Add cocoa powder to remaining batter. Blend with electric mixer on low for 1 minute. Pour evenly over batter already in pan.
Run dinner knife through both
to batters to marbleize.
Bake until cake is light brown and springs back when lightly pressed with your finger, 60 to 65 minutes. Remove pan from oven and place on wire rack to
cool for 20 minutes.
Run a long, sharp knife around edge of the cake and invert it onto a cooling rack. Cool completely, about 30 minutes.
Chocolate Marshmallow Frosting
2 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons butter
1/3 cup milk
1 tablespoon milk
1 teaspoon vanilla extract
Sift sugar and cocoa powder together in a large bowl. Set aside. (I did it on wax paper to save clean-up.)
Place the marshmallows, butter and milk in medium-size heavy saucepan over low heat. Stir until marshmallows are melted, 3 to 4 minutes. Remove form heat.
Pour the confectioner's sugar mixture over marshmallow mixture. Add vanilla and stir until the frosting is smooth and shiny.
Smooth over top and partially down sides. Use while still warm.