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1
Preheat oven to 350 F. In a large mixing bowl, stir together flour, sugar, and salt; set aside. In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla; set aside.
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2
In a saucepan, melt butter then stir in cocoa until smooth. Then whisk in the hot coffee and bring to a boil. Pour this hot mixture over the flour mixture and gently stir to combine. Add the egg mixture and continue stirring just until blended. Set the saucepan aside for a few minutes, without washing it.(you'll use it later).
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3
Pour into an un-greased 9x13 pan and bake for 25-28 minutes or until a toothpick inserted in the center has crumbs on it (toothpick shouldn't appear wet but should have a lot of sticky crumbs). At that point remove the pan from the oven and set it on a rack. Immediately sprinkle with marshmallows then put it back into the oven and bake for 3-5 minutes more, or until marshmallows soften and are slightly puffed.
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4
Meanwhile, while cake is baking, melt butter in a saucepan (I use the same one from the cake) then stir in cocoa until smooth. Add milk, vanilla, salt, nuts and powdered sugar. Stir until smooth and keep hot until cake is done baking.
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5
Remove cake from oven then carefully pour hot frosting over top of the marshmallows. Spread it out to cover the entire top.
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6
Let it cool slightly then scoop it into a bowl and top with vanilla ice cream. Dig in!
