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1
Preheat oven to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
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2
Place cake mix, sour cream, oil, sugar, almond extrat, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again if needed. Batter should look well blended. Pour half of batter into prepared pan, smoothing it out with rubber spatula.
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3
Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batter to swirl them together for a marbelized look. Place pan in oven.
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4
Bake cake until light brown and springs back when lightly pressed with your finger, 60-65 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes.
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5
Meanwhile, prepare Chocolate Marshmallow Frosting:
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6
Sift the sugar and cocoa powder together in large mixing bowl.
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7
Place marshmallows, butter, and milk in saucepan over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat. Pour confectioners' sugar and cocoa mixture over marshmallow mixture. Add vanilla and stir until frosting is smooth and satiny.
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8
Run a long, sharp knife around the edge of the cake and invert it onto a platter to frost and serve warm. Or invert it onto a rack to cool completely, 30 minutes more. Regardless of whether you want a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.
