Coco-Cola Cake II Recipe -
Coco-Cola Cake II Recipe

Coco-Cola Cake II

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"Chocolate cake with cola soda and a rich pecan frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch pan Change Servings


  1. Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
  2. Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
  3. Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
  4. While still hot, frost with Coco Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2010

MARSHMALLOW ISSUES: For those of you that are having trouble with the "marshmallow" part of the recipe, it is written right. Instead of offering revised recipes, you should try it how it's written first. The marshmallows float to the top melting over the chocolate cake giving it a chewy brownie like crust. If you're fishing the marshmallows out or melting them in the recipe, you're missing the best part of this cake. Make it like the recipe says and you'll be calling it "crack cocaine cake" like I do. It's addicting. My absolute favorite chocolate cake ever. Thank you sassy!!! Amended to add - I just made the cake again today for my husand's birthday as it is his favorite. I added an extra cup of marshallows too. Chewy delicious crust!! So so so good.

Most Helpful Critical Review
Feb 03, 2009

ingredients were right but steps/instructions werent in right place. it is important that marshmallows gets to be added to bowl right after the cocoa-coke mixture so it has chance to melt (incorporate with the batter) before eggs and buttermilk is added. Baking soda should be added to the dry mixture.

Aug 19, 2008

My friend asked for this cake for her birthday and I decided to give it a try first and I am so glad I did! I read the other reviews and saw where people didn't think the cake had enough chocolate,so I used 5 tablespoons of cocoa with the cake and 3 tablespoons in the icing. It was really GOOD! I think this brought it to the level of chocolate I needed for my craving. Can't wait to make it again this weekend for my friends birthday!

Nov 07, 2003

Yum! I am 14 years old and this was the first cake I've ever made from scratch by myself. I made it for my little brother's birthday and it was delicious. However, the icing was a little too sweet. The consistency was okay, though. I'd recommend halving the amount of confectioner's sugar and maybe adding in some more cocoa. Thanks for the awesome recipe!!!

Mar 02, 2003

This is another wonderful cake. I don't use the marshmallows. It's easy to make but takes time. You also need to watch your frosting. Remember to stir, stir, stir

Sep 06, 2011

OUTSTANDING! I absolutely agree with texasredtop - the marshmallows are not an issue if you make it according to the recipe! I served the cake warm with vanilla home-style ice cream; it is beyond delicious. Please make the recipe as written, adding only more cocoa according to your chocolate preferences. You will not be disappointed!

Mar 26, 2006

AWESOME recipe!! Very moist!!

May 31, 2003

This cake is to die for!!! The ingredients sound a little unusual mixed together but it is wonderful. Great recipe. thx.


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 66.9 g
  • 22%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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