SLOW-COOKER STRAWBERRY SODA CAKE
When you want a sweet cake without the heat of the oven, this slow-cooked strawberry spin on cola cake comes in handy. The topping smells divinely like chocolate-covered strawberries. (Remember this one for Valentine's Day!) Delicious served with whipped cream or powdered sugar. -Laura Herbage, Covington, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix chocolate milk, melted butter and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; gradually mix into chocolate milk mixture. Stir in chocolate chips. Spread into a greased 3- or 4-qt. slow cooker., For topping, in a small saucepan, combine soda and sugars. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in dark chocolate chips, jam and molasses; pour over batter., Cook, covered, on high until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours. Serve with whipped cream and strawberries.
Nutrition Facts : Calories 504 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 423mg sodium, Carbohydrate 88g carbohydrate (63g sugars, Fiber 2g fiber), Protein 5g protein.
COLA CAKE
Provided by Trisha Yearwood
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
- Bring the cola to a boil in a medium saucepan over medium-high heat and reduce down to about 1 1/4 cups, about 12 minutes. Reserve 1/4 cup in a separate bowl. Add the butter and oil to the remaining cola in the pan and cook over medium-low heat until the butter is melted. Add the granulated sugar and stir until it is mostly dissolved. Take off the heat and let cool, then whisk in the sour cream, vanilla and eggs.
- Whisk together the flour, baking soda, baking powder and salt in a large bowl. Add the cola mixture and whisk until incorporated. Pour the batter into the prepared bundt pan and bake until a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan for 5 minutes.
- Set a cooling rack over a parchment-lined baking pan. Invert the cake onto the rack. Poke the cake all over with a wooden skewer, then spoon the reserved cola reduction all over the cake. Let cool completely.
- For the glaze: Combine the butter, cocoa powder and 2 tablespoons of the cola in a medium saucpan and cook on medium low until the butter is melted. Stir to combine, then stir in the confectioners' sugar until incorporated. Add the additional cola, about a half tablespoon at a time, until the mixture is a thick drizzling consistency.
- Drizzle the glaze over the cake.
COLA CAKE WITH STRAWBERRIES & CREAM
We Southerners have been eating cola cake for decades. This easy version has strawberries, too. Chill it in the fridge for a dreamy summer dessert. -Peggy Walpert, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish. In a large bowl, whisk flour, sugar and baking soda. In a large saucepan, bring cola to a boil; cook until liquid is reduced to 1 cup, 7-9 minutes. Stir in butter, oil and cocoa; return to a boil, stirring occasionally. Remove from heat; stir in marshmallows until melted. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared dish. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in baking dish on a wire rack., For topping, in a small bowl, mix sour cream, brown sugar and vanilla until smooth. Serve cake with topping and strawberries.
Nutrition Facts : Calories 418 calories, Fat 20g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
COCO-COLA CAKE II
Chocolate cake with cola soda and a rich pecan frosting.
Provided by sassysquirrel
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
- Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
- Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
- While still hot, frost with Coco Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 66.9 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 10.5 g, Sodium 198.8 mg, Sugar 53.5 g
COKECOLA CAKE
We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.
Nutrition Facts : Calories 491 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 346mg sodium, Carbohydrate 78g carbohydrate (63g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRIES-AND-CREAM STACK CAKE
Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time P1D
Number Of Ingredients 8
Steps:
- Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
- Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
- Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
- Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
- Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.
STRAWBERRY AND CREAM LAYER CAKE
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
- Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
- In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
- Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
- Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
- Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
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