COCOA CAKE
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BASIC CHOCOLATE CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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.
COCO-COLA CAKE II
Chocolate cake with cola soda and a rich pecan frosting.
Provided by sassysquirrel
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
- Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
- Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
- While still hot, frost with Coco Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 66.9 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 10.5 g, Sodium 198.8 mg, Sugar 53.5 g
COCOA COLA CAKE
"I love this tender cake because I usually have the ingredients on hand and it mixes up in a jiffy," relates Ellen Champagne of New Orleans, Louisiana. "The rich fudge frosting is easy to prepare, and the chopped pecans add nice crunch.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes., Meanwhile, for frosting, combine cocoa and butter in a small saucepan. Cook over low heat until butter is melted. Stir in cola until blended. Bring to a boil, stirring constantly. Remove from the heat; stir in confectioners' sugar until smooth. Fold in pecans. Spread over cake. Let stand for 20 minutes before cutting.
Nutrition Facts : Calories 479 calories, Fat 22g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 363mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 4g protein.
COLA CAKE
This recipe uses a can of soda instead of the oil, water, and eggs added to packaged cake recipes. Cake comes out surprisingly fluffy and moist with a slight kick to it that people love. Experiment with different flavored sodas for slightly differing tastes.
Provided by sheerblonde05
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Combine the cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish.
- Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.
Nutrition Facts : Calories 197 calories, Carbohydrate 34.7 g, Fat 6.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 356.7 mg, Sugar 19.7 g
EASY COCOA 1-LAYER CAKE
Make and share this Easy Cocoa 1-Layer Cake recipe from Food.com.
Provided by SaraFish
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir dry ingredients together in a bowl.
- Cream butter and sugar in another bowl, add eggs, vanilla and water.
- Mix in dry ingredients.
- Mix well.
- Bake in preheated 350 oven in buttered and floured (or cocoa'd) 9 inch cake pan for about an hour or til cake tests done with a toothpick.
- Cool in pan for an hour then remove to rack and sift powdered sugar over top.
COCOA LAYER CAKE
Provided by Alice Medrich
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day High Fiber Birthday Family Reunion Potluck Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For cake:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).
- Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
- For frosting:
- Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
- Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1⁄2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.
- Cut into wedges and serve.
MIX 'N' BAKE COCOA CAKE
I have had this in my files for a number of years and started making it because it used oil instead of a saturated fat and is eggless as well. And because it is a no-bowl cake that makes it even more appealing to me. This is not a fancy cake but a homey one and good enough and heart healthy enough for me!
Provided by teapotter
Categories Dessert
Time 50m
Yield 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In a 9 x 13 inch cake pan, stir together, flour, brown sugar, cocoa, baking soda and salt.
- Make a well in the center of the dry ingredients. Add milk, oil, lemon juice and vanilla. Beat with a fork until smooth, about 2 minutes. Use a rubber spatula to bring any dry ingredients clinging to sides, corners, or bottom of the pan into the batter. Level the batter in the pan with the spatula.
- Bake at 350 F for 45 to 50 minutes or until it tests done. Cool completely. Cut into squares and dust with icing sugar if desired. Makes 12 to 18 servings depending on how you cut them.
Nutrition Facts : Calories 396, Fat 14.4, SaturatedFat 2.8, Cholesterol 5.7, Sodium 439.2, Carbohydrate 63.7, Fiber 2, Sugar 35.6, Protein 5.3
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