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Coco-Cola Cake III
SUBMITTED BY:
Robin
PHOTO BY:
KyleEd
"A sweet cake made with Cola soft drink and marshmallows."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
Original recipe yield 1 -9x13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
2 cups all-purpose flour
1 cup cola-flavored carbonated beverage
3 tablespoons unsweetened cocoa powder
1 cup butter
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1 1/2 cups miniature marshmallows
6 tablespoons cola-flavored carbonated beverage
3 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 13 x 9 inch baking pan.
Sift the flour, white sugar and baking soda together.
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.
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.
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
Reviewed on Oct. 23, 2006 by
amydoll
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amydoll
Oct. 23, 2006
Excellent. Very moist. Frosting takes like raw brownie batter!
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2 users found this review helpful
Excellent. Very moist. Frosting takes like raw brownie batter!
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Reviewed on May 24, 2006 by
IMVINTAGE
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IMVINTAGE
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!
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2 users found this review helpful
This cake reminds me a lot of Texas Sheet Cake...I think the only true difference is that this...
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Reviewed on Feb. 15, 2006 by
SYRIELLE
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SYRIELLE
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 it....it's a sure keeper.
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2 users found this review helpful
Fudgey and delicious! I cut the butter a couple tablespoons for the cake and frosting. I...
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Reviewed on Oct. 11, 2002 by PJKID
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PJKID
Oct. 11, 2002
I'm so thankful that I found this recipe. It has always been one of my children's favorite and I love it. I'm introduced this recipe to friends who also have fallen in love with it.
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2 users found this review helpful
I'm so thankful that I found this recipe. It has always been one of my children's favorite...
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Reviewed on Aug. 29, 2002 by DBLUNT
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DBLUNT
Aug. 29, 2002
I have a chocolate tooth not just a sweet tooth and this cake is great! Good job Robin!
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2 users found this review helpful
I have a chocolate tooth not just a sweet tooth and this cake is great! Good job Robin!
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Reviewed on Apr. 19, 2008 by
kathleen
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kathleen
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.
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1 user found this review helpful
The cake portion of this was very good, moist and with a light chocolate flavor. I would not...
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Reviewed on Mar. 27, 2008 by Kanna
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Kanna
Mar. 27, 2008
This was more a sticky mess of pudding-y goo than a cake. It was far too sweet.
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1 user found this review helpful
This was more a sticky mess of pudding-y goo than a cake. It was far too sweet.
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Reviewed on Dec. 7, 2007 by
jayne
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jayne
Dec. 7, 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!!
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1 user found this review helpful
Unbelievable!! I have had this cake before and wanted to find the recipe. I'm sooooo glad I...
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Reviewed on Feb. 5, 2006 by COOKIEGAL
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COOKIEGAL
Feb. 5, 2006
I made this for my mom's birthday. Everyone loved it. It was very dense and rich. I will make it again!
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1 user found this review helpful
I made this for my mom's birthday. Everyone loved it. It was very dense and rich. I will...
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Reviewed on Jan. 13, 2006 by
CarolAnn
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CarolAnn
Jan. 13, 2006
Since I made this cake the first time a few years ago, my brother had requested this cake year after year at most all family gatherings. Unique and delicious!
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1 user found this review helpful
Since I made this cake the first time a few years ago, my brother had requested this cake year...
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