Monday, June 18, 2012

Coca Cola Cake

 OK here's another crazy sinful cake that you just have to taste to believe. I got the recipe from my sister, Jeanie. I have no idea where she got it, but like I always say, since she's the one who brought it to me, she's the one who gets the credit for it. If you have an insatiable sweet tooth, this is the cake for you. Not only does it have Coca Cola in it, but it also has marshmallows that melt right into the cake itself, making it the most fudgy moist cake you've ever tasted. I'm not even kidding. This cake is SERIOUSLY moist. Like, BEYOND moist. Like, if a fudge brownie and a cake had a baby, this would be it. I'm talking major fudginess here. Like, "sticks to the knife when you cut into it", fudgy. Do you now understand the caliber of fudgetasticness? Oh, and if you're looking for something that is lightly sweet.....this is NOT the cake you're looking for. I know I know, it's a HUGE splurge, but I'm not suggesting you should have this every day. That would be crazy. But OMG it's so good. You definitely need to pour yourself a tall glass of ice cold milk and try it!

1/2 tsp. salt
2 cups flour
2 cups sugar
2 sticks butter or margarine
1 cup coca-cola
2 tbs. cocoa
2 eggs, slightly beaten
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 1/2 cups mini-marshmallows

In a mixing bowl, sift salt, flour, and sugar in bowl. It a small sauce pot, heat butter, cola, and cocoa to boiling. Pour over flour and sugar. Add eggs, buttermilk, soda, and vanilla and mix well. Add marshmallows. Pour into greased 13" x 9" pan. Bake in preheated 325 degrees oven for 45 minutes. Pour icing over hot cake. Cool thoroughly before cutting and serving.

1 stick butter or margarine
1 tbs. cocoa
1/2 cup coca-cola
1 lb. box 10x sugar
1 tsp. vanilla
1 cup chopped nuts

Bring butter, cocoa, and coca-cola to a boil in heavy saucepan. Place 10x sugar in a bowl. Pour boiling mixture over sugar and mix well. Beat in the vanilla and chopped nuts and pour icing over hot cake. Cool cake completely before cutting and serving.

Most times, I like a chilled, but this cake is DEFINITELY better when it's at room temperature, or even still a little bit warm.
I'm usually not a fan of baking cakes in a 9x13 baking pan, just because I think Bundt pans and tube pans make a prettier slice of cake...but for this one, you absolutely need the 9x13 pan so you can pour the warm icing over the hot cake and then let it sink right in.
I omitted the chopped nuts, because basically sometimes I feel like a nut and sometimes I don't. Do NOT, however, omit the marshmallows. They're crucial to the recipe because they bake into the cake.

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