3 (1 ounce) squares unsweetened cocoa
1 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup all-purpose flour
1/2 teaspoon baking soda
3 cups mini marshmallows
1 1/3 cups chopped hazelnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
Melt cocoa in a medium saucepan over medium heat. Stir in milk and oil. Remove from heat. Stir in cocoa and vanilla; stir to remove from heat. Beat in eggs, one at a time, then stir in the vanilla extract and lemon extract. Stir in flour, baking soda and marshmallows. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Chill cake in refrigerator to let frost harden. Frost sides and bottom of pan by placing each with sides inward facing onto a medium baking sheet.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. Pour chocolate batter over cake while still in pan. Twist out each cherry in a spiral, then into a ball. Spoon chocolate mixture over cherry filling in pan. Garnish with chopped nuts.