Double Chocolate Coca-Cola Cake

Double Chocolate Coca-Cola Cake

Coca- Cola Cake… Is there another dish that makes you think more of the South? I mean, Coca-Cola originated in Georgia. Every soda in the world is called a “Coke” in the South. Seriously, Sprite, Dr. Pepper, 7-Up, all get called a Coke. We grew up with Cokes that you put salted peanuts in the glass bottles. And this is a featured recipe at Cracker Barrel Restaurants. You get where I am going here.

My mother never made a Coca-Cola cake. Her specialties were Texas Sheet Cake and Pea Pickin’ Cake. But, through church gatherings, picnics, and other social gatherings, I was able to sample this wonderful treat. So wonderful. Now, if you have never tried this cake, rest assured, you do not taste the soda, and it certainly doesn’t fizz. No, the Coca-Cola just adds sweetness.

I found this recipe on Facebook, one of those “Like my recipe” things from Robyn Long’s Facebook account. I saw it, and had to try it.

Double Chocolate Coca Cola Cake

 1 cup Coca Cola (real thing, not diet)

 1/2 cup vegetable oil

 1 stick butter

 3 Tablespoons cocoa

 2 cups sugar

 2 cups flour

 1/2 teaspoon salt

 2 eggs

 1/2 cup buttermilk

 1 teaspoon baking soda

 1 teaspoon vanilla

 Frosting:

 1 stick butter

 3 Tablespoon cocoa

 6 Tablespoon of cream or milk

 1 teaspoon vanilla extract

 3-3/4 cups confectioner's sugar

 In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, baking soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Remove pan from oven. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it is still warm.

This cake was WONDERFUL warm and still really good, the next day. We enjoyed it with a cold glass of milk, but I would also suggest serving it with a scoop of vanilla ice cream. And, you may need insulin after eating a slice because the cake (frosting especially) is VERY sweet.