ORIGINAL COCA-COLA CAKE RECIPE
This is the original Coca-Cola Cake that's a vintage cake recipe. It's a dense layer of chocolate cake topped with a chocolate buttercream frosting.
Provided by Kimberly Stroh
Time 1h15m
Number Of Ingredients 16
Steps:
- In a medium saucepan, mix Coca-Cola, butter, and cocoa powder. 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 (by tempering the eggs first), buttermilk, soda and vanilla to the mixture. Beat well.
- Pour mixture into a greased and floured 9x13-inch baking dish and bake at 350º for 40-45 minutes - until center comes out clean with a toothpick. Let the cake cool completely.
- For the frosting, Combine the butter, cocoa powder and milk in a saucepan. Heat until the butter melts. Beat in the remaining ingredients and spread onto the cake using a frosting knife.
Nutrition Facts : Calories 616 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 230 grams sodium, Sugar 70 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
COCA COLA CAKE USING BOX CAKE MIX RECIPE - (3.7/5)
Provided by á-179252
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F degrees. Spray 9x13 baking 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 and mix as well. Pour batter into baking dish and bake according to package directions, usually around 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. Add in cocoa powder and heavy cream (or milk) and stir. Then stir in confectioners' sugar. Stir briskly with a whisk to get all the lumps out. Take mixture off the 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. Sprinkle chopped nuts on top, if using. Serve warm with a scoop of vanilla ice cream.
COKECOLA CAKE
We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.
Nutrition Facts : Calories 491 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 346mg sodium, Carbohydrate 78g carbohydrate (63g sugars, Fiber 1g fiber), Protein 4g protein.
CAKE POPS BY DUNCAN HINES®
Mini-bites of candy-coated Duncan Hines cake sit playfully atop lollipop sticks. The decorating possibilities are endless with these tasty treats.
Provided by Allrecipes Member
Time 2h30m
Yield 40
Number Of Ingredients 11
Steps:
- Bake cake as directed in a 9 x 13 pan and let cool completely.
- Crumble cake up into a large bowl.
- Soften frosting for 10 seconds in microwave. Add frosting to crumbled cake and stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If mixture is too dry, add more frosting.
- Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting.
- Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
- Place 16oz. of the candy melts in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.
- Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
- Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more candy coating as needed.)
- If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries.
- Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 107.5 mg, Sugar 0.8 g
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