Cola in my Cake!

cola-cake

This week I got to make a friend of mine a birthday cake!  We were having a good Southern Shrimp Boil for dinner so I decided to go a little southern with dessert and I made a Double Fudge Coca Cola Cake.  This cake made famous by one of my favorite restaurants, the Cracker Barrel.

I have to start off by telling you that this is a very odd recipe and I had a few doubts going in.  First you mix the flour and sugar, which is just about the opposite of most cake recipes, and then add the wet ingredients to that.  But I followed the directions and the batter came out beautifully. Bake for exactly 30 minutes and the cake was perfectly done.

The “frosting” was also a little odd and I would call it more of a glaze than a frosting.  You melt down butter, cocoa and milk and while that’s hot add the powdered sugar.  Now this mixture was way too thin to be called a frosting as I know it.  And the directions said to pour it over the warm cake.  Well, I feel like that was a bit of a mistake.  The frosting just ran all over and most of it ended up under the cake.  Which as it turns out wasn’t all together a bad thing because when we ate it it was like their was a chocolate sauce under the cake.

Overall it was a yummy cake.  I only got a little hint of the coke flavor but that’s okay with me cause I’m a Diet Dr. Pepper girl anyway. And I thought it was going to be overly sweet but I didn’t think so.  I served it with French Vanilla Ice Cream on the side and it seemed to me like everyone enjoyed it.  Would I make this recipe again…maybe.  It was pretty quick and simple and sometimes it’s nice to have a sheet cake instead of layer cake.  And I do like to mix things up like that.  So, I give this recipe a thumbs up but I would have to put it in my maybe file for making it again.

 

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It was a weekend of Cake!

This weekend was all about cake and cupcakes!  Going away from my Pinterest list this weekend for a very special birthday and for the 4th of July.

First up was the birthday party for my niece, the adorable little Boo who turned the big 1 this year.  I love that I get to do the birthday cakes for her and her big sister.  Since she was turning one we had the regular birthday and the smash cake!  Her birthday party was butterfly themed so I immediately jumped on line and ordered a Butterfly shaped pan from Wilton.  This is a very cute pan and came with the decorating designs already shaped into the pan.  But here’s the problem, once you put your crumb coat of frosting down you pretty much lose the design and just have to free hand it.  Luckily for me, I live with an artist that is much more skilled and steady handed than I when it comes to the decorating. While I did do the purple sparkling center and the outline of the wings he did everything else.  Thank goodness!  And since I had some batter left over I made a few cupcakes as well.

DSCF3558I used just your basic vanilla cake recipe and a simple cream cheese frosting.  I always add about a half a lemons worth of juice in my frosting just to give a little extra zip.  And then I dipped the cupcakes in different colors of sugar sprinkles.  The picture doesn’t do them justice cause they really shimmered in person.

DSCF3557For her smash cake I used the same recipe in a 6 inch cake pan and once again I had my trusty friend Anthony do the writing for me.

Next up was the 4th of July!  I think cupcakes are always a good thing to bring to a large party so I did red and blue cupcakes with vanilla frosting.  Now with these I used a box mix…go ahead…be shocked.  But I am not a snob of the box mix.  In fact I look at it as pre-measured dry ingredients.  It’s what you do with them that makes a difference. The first thing to remember when using a box mix is to NOT over beat the batter. I know the package says to beat the batter for 2 minutes but to me that is just way too long. And even if you see small clumps they will cook out. Next, I substitute milk for the water, melted butter for the oil and I add an extra egg.  From there I mix in different flavors, a little dry instant pudding mix or just same plain old vanilla. And lastly, watch the time and rotate the pan half way through cooking. Most ovens don’t cook evenly and temperatures can vary so much, so keep a good eye on them.

4th of July

I covered them in the classic sprinkles and they were pretty damn tasty! And patriotic…see…red, white and blue…see what I did there!

So, next week I’ll get back to trying new recipes off of my Pinterest list but for now I’m going to sit back and enjoy a classic cupcake…or two.