Preheat your oven to 350°F.

Grease and flour your 9” baking pans (I used shortening and flour).

Beat butter, margarine, and sugar together with an electric mixer until creamy.

Add in your eggs, vanilla, milk, and flour, mixing until well combined.

Using a measuring cup, measuring out just over ¼ of a cup of batter in each of your baking tins. Smooth out the batter using the back of a spoon.

Bake each layer for 8-10 minutes until done - depending on the amount of batter you add to each tin will dictate how long it will take to cook. You’ll want the cake to spring back when touching lightly in the center. Remove from pans to the cooling racks.

Wipe out cake pans, grease and flour the again, and bake the remaining cake layers as directed.

In a large heavy saucepan, melt the cocoa powder, sugar, evaporated milk, vanilla extract, margarine, and marshmallows over medium-low heat until the sugar is dissolved.

Bring to a rolling boil and cook for 8 minutes, stirring constantly. Be careful as the liquid will be hot.

Remove from heat and allow to cool for 5 minutes.

Assemble your cake, pouring your frosting over each layer.

Let sit for a and enjoy!