2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Divide marshmallows between pans.
In a large bowl, whisk 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 just until moistened.
In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
Place 1 cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.
Editor's Note: To frost sides as well as top of cake, double amounts for frosting.