This is an absolutely delicious copycat recipe of Cracker Barrel's Famous Coca Cola Cake. I like to add coconut and pecans to the frosting, but it's great plain, as well.
The recipe is similar to Texas Sheet Cake, a recipe I've made since the 70's. Texas Sheet Cake uses two sticks of butter, this one uses a stick of butter and a half a cup of oil. I actually like this better, because oil makes a really moist cake. The addition of a cup of Coke is the only difference between my original Texas Sheet Cake and the Cracker Barrel clone.
People love this cake, make it a day ahead and it's really moist. A definite 5 Star recipe!
Enjoy… ~ Jan
Ingredients:
1 cup coca-cola
1 stick margarine
1/2 cup oil - I actually use a generous half cup of oil
3 HEAPING tablespoons cocoa powder
2 cups sugar
2 cups all-purpose flour, sifted
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
***Frosting***
1 stick margarine
3 HEAPING tablespoons cocoa powder
6 tablespoons cream or milk - I use Fat Free Half and Half, and it works great!
1 teaspoon vanilla extract
1 pound confectioners sugar
Directions:
In a saucepan, bring coca-cola, margarine, cocoa and oil to a boil. In a separate bowl mix sugar, flour and salt, then pour the boiling mixture over the dry ingredients and whisk until blended. Beat eggs, buttermilk and vanilla together, and add to wet ingredients. Pour into a 9×13 pan that has been sprayed with PAM and bake at 350 degrees for 25-30 minutes.
For Frosting: Sift confectioner's sugar - be sure and do this so it doesnt lump.
In saucepan combine margarine, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients and spread onto HOT cake. Cool and cut.
Add your comment