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Coca-Cola Cake with Chocolate Icing

Source of Recipe

From "Back in the Day Bakery: Made with Love" by Cheryl Day


Recipe Introduction

"This cake is full of chocolate goodness, inside and out, and both the cake and the frosting get a good dose of Coca-Cola. Be sure to use the real thing—diet soda will not work here! Mini marshmallows melt over the hot cake and are topped with chocolate icing and pecans. Serve the kids the chocolaty cake with a glass of ice-cold milk; they'll race home from school to get this afternoon snack."

List of Ingredients

â—¦  2 cups unbleached all-purpose flour
â—¦  ¼ cup Dutch-processed cocoa powder
â—¦  1 teaspoon baking soda
â—¦  1 cup Coca-Cola, at room temperature
â—¦  ½ cup buttermilk
â—¦  2 tablespoons pure vanilla extract
â—¦  1 ¾ cups granulated sugar
â—¦  ½ pound (2 sticks) unsalted butter, at room temperature
â—¦  2 large eggs, at room temperature

â—¦  1 ½ cups mini marshmallows

For the Chocolate Icing:
â—¦  8 tablespoons (1 stick) unsalted butter, melted
â—¦  5 tablespoons unsweetened cocoa powder
â—¦  â…“ cup Coca-Cola
â—¦  1 teaspoon pure vanilla extract
â—¦  One 16-ounce box confectioners' sugar
â—¦  1 cup chopped pecans



Recipe

Position a rack in the middle of the oven and preheat the oven to 350° F. Lightly spray a 9-by-13-by-2-inch baking pan with nonstick spray. Line with parchment, leaving an overhang on two opposite sides of the pan.

Sift the flour, cocoa, and baking soda together. Set aside.
In a small bowl, mix together the cola, buttermilk, and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the sugar and butter on medium-high speed for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary.

Turn the mixer speed down to low and add the flour mixture in thirds, alternating with the Coca-Cola mixture and beginning and ending with flour. Remove the bowl from the mixer and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pan and spread it evenly with a spatula.

Bake for 30 to 35 minutes, until a cake tester inserted in the center of the cake comes out clean. Scatter the marshmallows over the top of the hot cake and return to the oven for about 2 minutes, until they are melted.

In the meantime, make the chocolate icing: In a medium bowl, combine the melted butter, cocoa, Coca-Cola, and vanilla and mix with a spoon until smooth and creamy. Gradually add the confectioners' sugar, mixing until the icing is completely smooth. Fold in the pecans.

When the cake is done, remove from the oven and let cool on a wire rack for 10 minutes. Spread the frosting over the warm cake. It will firm up as the cake cools. The cake can be stored in an airtight container at room temperature for up to three days.

Serves 12 to 16