Coco-Cola Cake III Recipe -
Coco-Cola Cake III Recipe
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Coco-Cola Cake III
Turn cocoa and cola into a 5-star chocolate cake. See more

Coco-Cola Cake III

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"A sweet cake made with Cola soft drink and marshmallows."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 13 x 9 inch baking pan.
  2. Sift the flour, white sugar and baking soda together.
  3. In a saucepan over medium heat bring 1 cup of the butter, 3 tablespoons of the cocoa, and 1 cup of the cola drink to a boil. Pour into the flour mixture and stir in the marshmallows, buttermilk and the beaten eggs. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Remove cake from oven and top with Coco-Cola Topping while cake is still warm.
  5. To Make Coco-Cola Topping: In a saucepan bring 1/2 cup of the butter or margarine, 6 tablespoons of the cola drink and 3 tablespoons of the cocoa to a boil. Remove from the heat and stir in the confectioners' sugar, chopped nuts and vanilla. Spread topping over cake while still warm.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2008

The cake portion of this was very good, moist and with a light chocolate flavor. I would not call it fudgy - the flavor reminds me more of red velvet cake than of a traditional chocolate cake. I used Dr. Pepper, and cut the amount of butter by half; otherwise made as written. (Don't use diet soda - the artificial sweetener is not heat stable!) I did not care for the topping though (which is more of a glaze, not a frosting) - it was WAY too sweet. I made a 9x9 cake and 12 cupcakes; the cake got the topping and the cupcakes were frosted with a "flour icing" recipe, which was much less sweet and complemented the cake better. All in all, pretty good recipe.

Most Helpful Critical Review
Oct 13, 2009

This is very similar in flavor to texas sheet cake. My marshmallows floated to the top during baking. Not very pretty. Maybe a step was left out to heat the marshmallows through and let melt before pouring into pan.

Dec 07, 2007

Unbelievable!! I have had this cake before and wanted to find the recipe. I'm sooooo glad I did. The cake is yummy moist and the marshmellows add such a great consistency. This one's a keeper!!

May 24, 2006

This cake reminds me a lot of Texas Sheet Cake...I think the only true difference is that this one adds coca-cola & marshmallows. I used Saco powdered buttermilk as I only rarely use buttermilk. I just added a couple of tbp. in w/ the dry ingredients & added a 1/2 cup of water when I added the eggs. I didn't much care for the frosting until I had it on the cake & then it was superb. Other than using the Saco buttermilk blend, I made no changes to this recipe. It's a keeper as is!

Jun 10, 2011

Easy recipe, no changes or substitutions baked for 30 minutes. There is enough chocolate for my taste. The cake is moist and the icing is really yummy, together they are awesome. Will make again.

Feb 15, 2006

Fudgey and delicious! I cut the butter a couple tablespoons for the cake and frosting. I didn't use walnuts, used a cup less powdered sugar and poked holes in the cake for the frosting to run in. Moist! I used the new black cherry coke and I tasted a very subtle hint of it overall. It was a fun cake. Presentation isn't perfect because of the fragile moist nature but once you taste's a sure keeper.

Mar 17, 2015

Fantastic cake. Not your same old same old chocolate cake at all. This was rich, fudgy, and delicious. This was moist and chocolatey. The cake was really good, but the icing was really fudgy and even sweeter. I didn't have nuts so I proceeded without them. This reminded me of Texas Sheet cake. My husband called it brownie cake and had 2 pieces. I added just a pinch of salt to the icing as my butter was unsalted. I didn't have buttermilk so I used the sweet milk/vinegar method to make a substitute. All I had was a British malt vinegar, but it worked and the flavor was not affected. I had to bake this just a few minutes longer as the center was still jiggly at 35 minutes. I will make this again, it was really easy and tasty and was just as I remembered from my youth. Thanks for the great recipe!

Oct 24, 2012

Great Cake!


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 149 mg
  • 6%

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

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