Cake, Cracker Barrel Coca Cola

By fireandfrost

If you don't use Dark Cocoa it won't come out as black as it is suppose to, but still tastes great.

To make buttermilk, 1 tablespoon of white vinegar, pour into one cup, then fill with milk, let sit for 5 mins.

Ingredients

• CAKE INGREDIENTS
• 2 Sticks butter
• 1 Cup Coca Cola
• 2 cups mini marshmallows
• 1 sq. unsweet chocolate
• 1/2 cup butter flavor crisco
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 2 eggs
• 3/4 cup buttermilk
• 2 cups flour
• 1/2 teaspoon salt
• 1 tsp. baking powder
• 3/4 cup dark cocoa
• FROSTING INGREDIENTS
• 1 stick butter
• 1/2 cup cocoa
• 1/4 cup Coca Cola
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup Hershey's Chocolate Syrup

Details

Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

Cake Directions:

Place in a saucepan the butter, Coke and chocolate, bring to a boil. Add marshmallows. Stir until all is blended and the marshmallows are melted. Set aside to cool to tepid or room temperature.

In a mixing bowl, cream the crisco, with the vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. In a seperate bowl, combine flour, cocoa, baking powder and salt. Add half of the flour mixture to the shortening and egg mixture, beating until smooth. Scrape the bowl occasionally to clean the sides of bowl. Add the Coca Cola mixture and beat. Add the remaining flour mixture and beat until completely smooth, about 3-4 minutes. Batter will be thick.

Place batter into a 13x9x2 greased baking pan. Set pan on top shelf in a preheated 350 degree oven for 30-40 minutes. Check for completed baking time with a toothpick. Cool cake for 10 minutes before frosting.

FROSTING DIRECTIONS

Cream butter, add cocoa, vanilla, Hershey's syrup and Coca Cola, beat until smooth. Add powdered sugar a little at a time beating constantly. Scrape sides of bowl frequently.

If the frosting does not seem to be creamy enough, add more Coca Cola until reaching spreading consistency.

If the frosting is not thin enough, use more hershey's syrup.

Frost cake 10 minutes after removing from oven. Serve warm with vanilla bean ice cream.