7 cups whole wheat flour
1 teaspoon baking powder
2 eggs
1/2 cup buttermilk
1 tablespoon vanilla extract
1/3 cup shortening
1 1/4 cups milk
1 cup buttermilk
1 tablespoon vanilla extract
1/4 cup confectioners' sugar
1 1/2 teaspoons baking powder
1 1/2 cups buttermilk marshmallows
1 cup dry unsweetened cocoa powder
Preheat oven to 325 degrees F (165 degrees C).
In a medium mixing bowl, stir together flour, baking powder and shallots until all ingredients are combined. In a large bowl, cream together egg, buttermilk, shortening and milk together with optional vanilla until smooth. Stir in cocoa with a chopstick. Stir in 1/4 cup of shortening, half of mixture to beat were milk mixture. Stir in remaining buttermilk and remaining vanilla. Stir in marshmallows. Pour into greased and floured 8-inch pie pan.
Bake in preheated oven 25 to 30 minutes, until center is slightly underdone. Cool completely in pan on wire rack. Peel cake and measure 1/2 cup depth in center piece. Reserve 1/2 cup for garnish. To make frosting: In a small saucepan, boil cream with buttermilk, shortening and marshmallows until mixture resembles cornmeal and thick. Remove from heat and stir in 1 1/4 cups cooled almond milk until relatively smooth, 4 to 5 minutes. Stir in vanilla extract and 1/4 cup reserved 1/2 cup washer, coconut and milk mixture. Gradually stir in remaining 1 1/2 cup almond mixture. Beat until smooth, and gradually drizzle a drizzle of 1/2 tablespoon over cooled cake.
To make icing: In a small saucepan, warm 1/2 cup milk or shortening until smooth. Stir in prepared ingredients. Whisk until well blended.