Chocolate Easter Cake
Contributed by: News Canada
(NC) - Coca-Cola has been used as a baking ingredient since the early 1900s.
Used in this classic recipe, it produces a moist and rich chocolate cake that is as easy to make as opening a can of Coke. Cover with whipped topping and sliced strawberries, or try the Coca-Cola chocolate frosting.
- 1/2 cup butter, sweetened
- 1 cup white sugar
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla
- 355 mL can of Coca-Cola Classic soft drink (approximately 1 1/2 cups)
Preheat oven to 350 degrees F. Grease and flour two round 9-inch cake pans.
In a large bowl, beat the butter, sugar and eggs until creamy.
Add rest of ingredients and beat for 2 minutes.
Pour batter into the prepared pans and bake for 25 - 30 minutes or until an inserted toothpick comes out clean.
Cool in pan for 5 minutes, and then remove and cool completely on wire racks.
Spread whipped topping with sliced strawberries in between the cake layers and top with remaining topping and berries - you will need one pint. Or, spread chocolate frosting between layers and on the sides and top of cake.
Coca-Cola Chocolate Frosting
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 6 tablespoons Coca-Cola
- 3 cups icing sugar
Beat butter, cocoa powder and vanilla extract until blended. Gradually add icing sugar alternately with Coca-Cola and continue to beat until smooth.