Wednesday, August 15, 2012

Cocoa-Cola Cake

cocoa-cola cake

Soft gooey marshmallows unite with pecans and chocolate in this Southern-style cake. It's perfect for a party.


  • 2  cups
    all-purpose flour
  • 2  cups
    granulated sugar
  • 1  cup
  • 1  cup
  • 2  Tbsp.
    unsweetened cocoa powder
  • eggs, slightly beaten
  • 1/2  cup
    buttermilk or sour milk
  • 1  tsp.
    baking soda
  • 1  tsp.
  • 2  cups
    tiny marshmallows
    Cocoa-Cola Frosting
  • 1/2  cup
    chopped pecans, toasted
  • 1/2  cup
    pastel-color tiny marshmallows (optional)

    Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large bowl, stir together flour and granulated sugar. Set aside.
    In medium saucepan, combine butter, cola, and cocoa powder. Cook and stir over medium heat until butter melts. Pour over flour mixture. Add eggs, buttermilk, baking soda, and vanilla; mix well. Stir in marshmallows. Pour into prepared baking pan.
    Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack.
    Spread Cocoa-Cola Frosting over cake. Sprinkle with pecans and marshmallows, if desired.
    Cocoa-Cola Frosting: In medium bowl, beat 1/3 cup butter with electric mixer on medium to high speed for 30 seconds. Slowly add 2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder, beating until combined. Add 1/4 cup cola, beating until combined. Gradually beat in 1 3/4 cups powdered sugar until combined. If necessary, beat in enough additional cola, 1 teaspoon at a time, to make frosting easy to spread.

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