Saturday, November 3, 2012
Not Just Any Ole Cake
Here I go with yet another cake recipe.
Please forgive me, I just love cake. It's in my genetic make-up. I'm predisposed to loving cakes.
And this cake is so good, I can barely contain myself from going to make another one as I type this.
Most folks in the south are familiar with this beloved cake.
It's basically a good ole chocolaty cake with Coca Cola as one of the ingredients.
Now, most people can't really taste the Coke as a separate ingredient in this. It just adds
that extra little something special that you can't quite put your finger on. Is it a little sweeter? Is it spongier? Is it smoother?
It's all of those things and more. It's just plain ole goodness on a plate.
I suppose there are a few recipes for this cake floating around. Some have marshmallows or bananas in them and some are made totally from scratch. My cake takes it's cues from the Double Fudge Coca Cola Cake at Cracker Barrel.
It's a seasonal cake that they carry and oh heavens is it good!
This cake is simple, it's chocolaty, it's fudgy, it is so incredibly moist and the frosting will make you wanna eat the whole thing at once.
If you've never tried this, I hope you'll give it a whirl.
I'm thinking you'll be coming back for seconds...
Coca Cola Cake
1 box (15.25 oz) Chocolate Fudge Cake Mix
1 small box (4 oz.) Instant Chocolate Pudding
Ingredients listed on back of cake mix box (eggs & oil - water not needed)
1 1/3 c. Coca Cola
1 stick unsalted butter
3 tbsp. unsweetened cocoa
4-6 tbsp. heavy cream or milk* (see Chef’s note below)
2 c. (packed) powdered sugar
1 tsp. vanilla extract
½ c. chopped pecans (optional)
1 to 2 bananas, sliced (optional)
Preheat oven to 350.
Spray bundt pan with nonstick cooking spray. Prepare cake mix according to package directions.
But instead of adding water, you will replace that amount with Coca-Cola. Add in dry instant pudding mix to the batter as well.
Pour ½ of the batter into baking dish, then layer with sliced bananas, then add the rest of the batter and bake according to package directions (usually 35-39 minutes). Just before cake is ready to come out of the oven, start making frosting. In a medium saucepan, over medium heat, start melting one stick of butter/margarine.
Add in cocoa powder and heavy cream (or milk, if using) and stir. Then stir in confectioners sugar.
At this point I'll grab a whisk and stir briskly to get all the lumps out. Take mixture off heat and add in vanilla extract.
Once cake comes out of oven, pour frosting over warm cake. Do your best to spread it out evenly.
Here is the best way to serve it. A warm slice of cake with a scoop of vanilla ice cream.
Chef’s note: If you are using milk instead of heavy cream, you will probably only need about 3-4 tbsp. of it because milk is thinner than heavy cream. Just use your Fudgement on it. Or, you can always add a bit more powdered sugar to the frosting to make it thicker if you like.