• Preheat oven to 350 degrees. With a Bundt pan, generously grease all internal sides. Instead of flour, use unsweetened cocoa and sprinkle on all internal sides of the pan until its completely coated. Invert the pan, and using your hands, hit the sides of the pan to release any excess cocoa. Shake pan upside down (ideally over garbage can) to release any cocoa powder that is not sticking to the side of the pan. Set prepared pan aside.
• Using a hand or stand mixer, mix together the cake mix, cola, buttermilk, melted butter and eggs. Mix until smooth and all ingredients are incorporated. Lastly, fold in the marshmallows. Evenly pour batter into the prepared bundt pan. Bake at 350 for 40-45 minutes, or until inserted toothpick comes out clean. Let cake cool in the pan for 5-10 minutes. Run a knife around the center of the pan to loosen the cake. Invert on to a cake plate. Let cake cool completely.

For Frosting:

• In a small saucepan, add the butter, cola and almond extract. Bring to a simmer until the butter has melted, stirring frequently. Once butter has melted, remove from the heat and add the chocolate chips, stirring until all have melted and combined. In a mixing bowl, add the chocolate liquid, and on low speed gradually add one cup of powdered sugar at a time, stopping to scrape down the sides of the bowl. Mix until frosting is smooth and slightly thickened. Pour over the cooled cake.