Old-Fashioned Cola Cake
"This is from The Cake Mix Doctor by Anne Byrn which I sent to **Mandy** as part of the 2009 Cookbook Swap. This is a great recipe to carry to a potluck. Especially good with a big glass of milk!"
- Ready In:
- 1hr 27mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 20
ingredients
- 1 (18 1/4 ounce) package plain white cake mix
- 4 tablespoons unsweetened cocoa powder
- 8 tablespoons butter, melted
- 1 cup cola
- 1⁄2 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups miniature marshmallows
- frosting, ingredients
- 8 tablespoons butter
- 4 tablespoons unsweetened cocoa powder
- 1⁄3 cup cola
- 4 cups confectioners' sugar, sifted
- 1 cup chopped pecans
directions
- Place a rack in the oven and preheat to 350°F Lightly mist a 13"x9" baking pan with vegetable oil spray. Set pan aside.
- Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan into the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
- Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners' sugar until the frosting is thickened and smooth. Fold in the pecans.
- Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
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Reviews
-
This cake is delicious, and even better the second day. One caveat though: I think my oven is quite accurate, and 40-42 minutes baking time is way too long for this cake. I have noticed a couple other cake doctor recipes call for a forty minute bake time, also. I actually adhered to those instructions once on another recipe and my cake was dry, dry, dry. So, please begin checking your cake at 30 minutes. Mine was done at 32 minutes. Perfect.
RECIPE SUBMITTED BY
<p>I live in a part of North Carolina that's close enough to Raleigh to commute, but far enough away to seem like another world. I am loving small town living; I spent the first 38 years of my life as a suburbs girl in Florida. I love going to a small church and the fact that in a few years here we almost always run into someone we know when we go into town. I can't imagine living anywhere else now! <br />I work for a major computer storage company keeping one of our larger customers happy from a support (after the sale) perspective. My title doesn't really explain what I do, but the best way I've found to describe my work is that if everyone did what they were supposed to do, I would be out of work! <br />I don't get to cook as much as I'd like to, but when I can, I love to try new recipes! I'm always looking for great make ahead or CrockPot recipes that accomodate my crazy work. I love the feature on 'Zaar where you can find recipes by searching for an ingredient. I've come up with more dinner ideas that way! <br />I'm blessed with a husband who is always willing to try new things, but who is also happy to eat PBJ every night. That makes it easy for me, but I'm more fickle than that! <br />With just the two of us I sometimes have to wait to try larger recipes until we have company or for a church event and I *try* to keep the fat and calories down in my cooking, although lately I haven't done so well with that! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><br /><br />
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