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Cracker Barrel Cola Cake

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Cracker Barrel Cola Cake

 

Serving Size: 24

 

Ingredients:

1 Stick of Butter

1 C. Coca Cola

3/4 C. Miniature Marshmallows

1 Square of Semi Sweet Baking Chocolate

1/2 C. Shortening

1/2 C. Vegetable Oil

3/4 C. Cocoa

2 Eggs

1/2 tsp. Salt

2 tsp. Vanilla

3/4 C. Buttermilk

2 C. Sugar

2 1/3 C. Flour

1 tsp. Baking Soda

1 1/2 tsp. Baking Powder

 

Preparation:

Place in a sauce pan butter, coke, semi sweet baking

square and bring to a boil remove from heat and add

marshmallows and stir until all is blended and the

marshmallows are disappear. Set aside to cool enough

to tepid or room temperature.

 

In mixing bowl blend the shortening, oil, vanilla and

sugar until fluffy. Add eggs and buttermilk and beat

until smooth. Mix flour with baking soda, cocoa,

baking powder and salt, add half of flour mixture

to shortening,egg mixture, and beat. Scrape bowl time

to time to clean the sides off so ingredients are

blended in batter. Add cooled coca cola mixture and

beat. Add remainder of flour and beat until

completely smooth about 3 - 4 minutes. Batter will be

thick. Place batter into a 13 " x 9 " x " 2 oiled and

floured baking pan. Set pan on top shelf in a

preheated 350 degrees oven for 35 - 40 minutes. Check

for completed baking time with a toothpick. If the

toothpick comes out clean by sticking in the middle of

the cake its time to come out of the oven and cool.

 

Frosting

 

1 Stick of Butter

1/2 C. Cocoa

1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)

3 C Powder Sugar

1 tsp. Vanilla

1/4 C Hershey's Chocolate Syrup

 

Cream butter, add cocoa, vanilla, Hershey's Syrup, and

coca cola, beat until smooth. Add powder sugar a

little at a time and beat constantly. Scrape the sides

of bowl time to time to get all ingredients into the

frosting. If the frosting seams a little dry add

a little more coca cola and beat well.

 

Frost warm cake. Serve with natural vanilla bean ice

cream and enjoy.

 

 

 

 

 

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