Idahoan Coca-Cola® Cake

Idahoan Coca-Cola® Cake

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"This recipe originally came from one of our favorite Food Network stars, Nigella Lawson. A little alteration here and there (like including Idahoan's Original Mashed Potatoes) to this wonderfully rich cake made with Coca-Cola® and a new favorite was created."
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Ingredients

servings 415 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F. Coat the sides and bottom of spring form pan with nonstick cooking spray.
  2. Melt stick of butter in a large, wide sauce pan.
  3. Add cola, cocoa powder and superfine sugar and whisk until smooth. Remove from heat.
  4. Whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture.
  5. Add dry Original Mashed Potato flakes and baking soda. Stir thoroughly. The batter will have a slightly grainy appearance but don't be concerned.
  6. Pour into spring form pan and bake for 45 minutes to an hour. Test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean).
  7. Cool and remove from spring form pan. Note: This is a very dark and dense cake.
  8. Frosting: The cream cheese should be at room temperature. Add cream and powdered sugar and mix in a food processor or with a large whisk. Adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable.
  9. Frost just the top of the cake once it's unmolded and serve chilled. This cake is even better the next day!

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I made this yesterday. I made the cake exactly as the recipe states except I only baked it for 35 minutes. It is a moist dense cake. Tastes wonderful. I did change the frosting by adding about 1...