This is a fabulous chocolate buttermilk cake and frosting with a
secret ingredient, Coca-Cola! If you don't have the self-rising flour
the recipe calls for, use this as a substitute: 2 cups of all-purpose
flour, 3 teaspoons baking powder, and 1/2 teaspoon of salt.
The frosting is spread over the cake when it's still warm, so begin the frosting just before the cake is done.
From
Jeannie - "I was having a bake off with one of my co-workers and this
recipe won the chocolate cake champion title! Great recipe!"
Ingredients
- 2 cups self-rising flour
- 2 cups granulated sugar
- 3 tablespoons cocoa
- 1 cup Coca-Cola
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Frosting
- 1/2 cup butter
- 1 tablespoon cocoa
- 6 tablespoons Coca-Cola
- 1 box confectioner's sugar (1 pound)
- 1/2 cup chopped pecans, toasted* if desired
Preparation
Heat the oven to 350° F (180° C/Gas 4).
Grease and flour a 13-by-9-by-2-inch baking pan and set aside.
In a large bowl combine flour and granulated sugar. Set aside.
In
a medium saucepan, combine the 3 tablespoons of cocoa, 1 cup of
Coca-Cola, 1 cup of butter, and marshmallows. Place the pan over
medium-high heat. Stirring frequently, bring the mixture to a boil.
Pour the hot cocoa mixture into the flour and sugar mixture; stir to blend.
In a separate bowl whisk together the eggs, buttermilk, baking soda, and vanilla; add to the first mixture and blend well.
Pour
the batter into prepared pan and bake in the preheated oven for about
35 minutes, or until cake tests done. A toothpick inserted into the
center of the cake should come out clean.
Remove from the oven and
set the cake on a rack. Spread the frosting (directions below) over the
cake while both cake and frosting are still warm.
Begin the frosting a few minutes before the cake is done.
In
a medium saucepan over medium-high heat, bring the 1/2 cup of butter, 1
tablespoon of cocoa, and 6 tablespoons of Coca-Cola to a boil. Stir in
the confectioners' sugar and beat .until smooth and well blended. Stir
in the chopped pecans.
Serves about 16.
To toast the
pecans, place a dry skillet over medium heat. Add the chopped pecans and
cook, stirring constantly, just until the pecans are aromatic and
lightly browned.
Tips and Variations
If you don't have marshmallows, substitute with about 1/3 cup of Marshmallow Fluff or Marshmallow Creme.
By Diana Rattray
Southern Food Expert, about.com
