Ingredients
1-1/2 cups miniature marshmallows
2 cups all-purpose flour
2 cups of sugar
1 teaspoon of baking soda
1 cup butter, cut into cubes
1 cup cherry-flavored cola
3 tablespoons of cooking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon of vanilla extract
icing:
3/4 cup butter, softened
1 cup icing sugar
1 jar (7 ounces) marshmallow creme
2 tablespoons frozen cherry and pomegranate juice concentrate, thawed
Fresh sweet cherries with stems

instructions
Preheat oven to 350°. Line the bottoms with 2 greased 9-inch cakes. round baking molds with parchment; greasy paper. Divide the marshmallows between the molds.
In a large bowl, whisk together the flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring until moistened.
In a small bowl, whisk eggs, buttermilk and vanilla until well blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (The marshmallows will float to the top.)
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans 10 minutes before placing on wire racks; remove the paper. Cool completely.
For the frosting, in a small bowl, beat the butter and confectioners’ sugar until smooth. Beat in marshmallow cream and juice concentrate on low speed until blended.
Place 1 cake layer on a serving plate; spread 1 cup of frosting on top. Top with remaining cake layer; spread with remaining icing. Decorate with cherries