February 13, 2009
-
The Best Cake EVAARRRRR
I am not a big cake person. I don’t know why…and given my propensity for desserts in general, this is a quandary. But alas, it is true. I am not a big cake person.
So much so, that we actually had mounds of cookies at our wedding reception in lieu of cake–and only a small round cake for us to cut as a bride and groom traditionally would. But no cake for the other 600 people that came, only cookies.
Piles and piles of cookies.BUT
that said…
For all of my life, my favorite chocolate cake has been my mom’s family recipe “May’s Chocolate Cake”. She made it several times growing up and it was delicious and unique.
And moist.
Mmmmmmm it was soooooooo moist.
But I’m sorry mom, I’m afraid there is a new cake in town. AND IT IS KILLER.
It is Cracker Barrel’s Coca-Cola Chocolate Cake…and it is both heavenly and devilish. When I’m eating it, I can’t decide if I’m tasting a bit of heaven, or committing one of the seven deadly sins.
YES.
IT’S THAT GOOD.
And if you like cakes, or love someone who likes cakes, you are going to try this recipe.
It will change your life.
Many thanks to Angela Cottrell for this recipe. She gave it to my by memory over the phone while driving. Needless to say…I was impressed.
CAKE:
1 cup (2 sticks) Butter (THE REAL STUFF-margarine not allowed)
1 1/2 cups mini-marshmallows
3 Tbl. Hershey’s Cocoa (mix half of regular and half of Hershey’s Dark if you can)
1 cup Cola
2 cups flour
2 cups sugar
1 tsp. Baking Soda
1 tsp. vanilla
1/2 cup Buttermilk
2 eggsPre-heat the oven to 350 degrees.
Melt butter, marshmallows, and cola together in a small saucepan over heat–stirring until all mixed together and everything is completely melted. In a separate bowl, mix together the flour, sugar, and cocoa. Pour melted concoction over the dry ingredients and stir until completely mixed. Add 1/2 cup buttermilk and stir until mixed in. Add 2 eggs, baking soda, and vanilla and mix well. Pour into a 9×13 metal cake pan and cook for 30 minutes. Middle of the cake should look a liiiiiitle under done (but not too much…if it’s soupy, put it back in the over for another 5-10 minutes).ICING:
1/2 cup butter (1 stick)
6 Tbl. Cola
2 Tbl. Cocoa
4 cups Powdered Sugar
1 cup pecans (optional)Mix together the butter, cola, and cocoa until melted and well mixed (stirring a lot). Stir in powdered sugar, 2 cups at a time, until dissolved in the mix.
When the cake comes out of the oven, put pecans on top and slowly pour on the icing.
Let it set for 30 minutes.And if you do it well…it should look a little like this:
and YOU WILL LOVE IT.
Money back guarantee.
Comments (11)
OMG Where is there a cracker barrel in california? I went to one in Phoenix last weekend and fell in love with it!!!!
I hate you.
You know why.
@MelodicPuppy - Nahhhh. There isn’t one in CA. My wife and I have been twice, once in Nashville and once in Atlanta. God bless ‘em…AND GOD BLESS THIS CAKE.
@marshallismyalias - I did it just for you. I tried to leave as many moist comments in as I moistily could…with moistness and moistitude.
God Moist America.
Ah yes… Coke Cake… that use to be a staple at San Dimas Wesleyan Potlucks… compliments of Rose Howard and later her husband Bob carried on the tradition. Sadly, Bob passed away a while back and the potlucks haven’t been the same. Surprised you guys missed it!! Then again Daniel not being a cake person probably passed it by with all the other yummy desserts that are ALWAYS at potlucks. But alas, I ramble… so I’ll stop.
I never met a chocolate cake recipe I didn’t love . . . I’m gonna try it.
You must share this receipe with Tim Rutherford so he can add it to the “cookbook”.
Wow…I’ll try it! I’ll have to pass on the pecans though – they can kill my husband, and they don’t work well for cake decorating. But I’ll try it!
That cake does not look good. Too many nuts.
@klappyanne - pecans are totally optional…I didn’t put any on this last time I made it…
@MikeknaJ - the cake IS good, and I skip the nuts.
That’s what she said.
HAHAHAHAHA
but really…you’ll have to try it. It’s awesome.