Idahoan Coca Cola Cake Recipes

COCO-COLA CAKE II

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.

IDAHOAN COCA-COLA® CAKE

Steps:

• Preheat oven to 350 degrees F. Coat the sides and bottom of spring form pan with nonstick cooking spray.
• Melt stick of butter in a large, wide sauce pan.
• Add cola, cocoa powder and superfine sugar and whisk until smooth. Remove from heat.
• Whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture.
• Add dry Original Mashed Potato flakes and baking soda. Stir thoroughly. The batter will have a slightly grainy appearance but don't be concerned.
• Pour into spring form pan and bake for 45 minutes to an hour. Test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean).
• Cool and remove from spring form pan. Note: This is a very dark and dense cake.
• Frosting: The cream cheese should be at room temperature. Add cream and powdered sugar and mix in a food processor or with a large whisk. Adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable.
• Frost just the top of the cake once it's unmolded and serve chilled. This cake is even better the next day!

IDAHOAN COCA-COLA CAKE

Steps:

• Preheat oven to 350°F. Coat the sides and bottom of springform pan with nonstick cooking spray.
• Melt butter in a large, wide sauce pan. Add cola (or beer), cocoa powder and superfine sugar and whisk until smooth. Remove from heat. Whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture. Add dry Original potato flakes and baking soda. Stir thoroughly. The batter will have a slightly grainy appearance but don't be concerned. Pour into spring form pan and bake for 45 minutes to an hour. Test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean). Cool and remove from springform pan. Note: This is a very dark and dense cake.
• Frosting: Ice cake once it is thoroughly cooled. The cream cheese should be at room temperature. Add cream and powdered sugar and mix in a food processor or with a large whisk. Adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable. Frost just the top of the cake once it's "unmolded" and serve chilled. This cake is even better the next day!

IDAHOAN COCA-COLA® CAKE

Steps:

• Preheat oven to 350 degrees F. Coat the sides and bottom of spring form pan with nonstick cooking spray.
• Melt stick of butter in a large, wide sauce pan.
• Add cola, cocoa powder and superfine sugar and whisk until smooth. Remove from heat.
• Whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture.
• Add dry Original Mashed Potato flakes and baking soda. Stir thoroughly. The batter will have a slightly grainy appearance but don't be concerned.
• Pour into spring form pan and bake for 45 minutes to an hour. Test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean).
• Cool and remove from spring form pan. Note: This is a very dark and dense cake.
• Frosting: The cream cheese should be at room temperature. Add cream and powdered sugar and mix in a food processor or with a large whisk. Adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable.
• Frost just the top of the cake once it's unmolded and serve chilled. This cake is even better the next day!

COKECOLA CAKE

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.

IDAHOAN COCA-COLA® CAKE

Steps:

• Preheat oven to 350 degrees F. Coat the sides and bottom of spring form pan with nonstick cooking spray.
• Melt stick of butter in a large, wide sauce pan.
• Add cola, cocoa powder and superfine sugar and whisk until smooth. Remove from heat.
• Whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture.
• Add dry Original Mashed Potato flakes and baking soda. Stir thoroughly. The batter will have a slightly grainy appearance but don't be concerned.
• Pour into spring form pan and bake for 45 minutes to an hour. Test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean).
• Cool and remove from spring form pan. Note: This is a very dark and dense cake.
• Frosting: The cream cheese should be at room temperature. Add cream and powdered sugar and mix in a food processor or with a large whisk. Adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable.
• Frost just the top of the cake once it's unmolded and serve chilled. This cake is even better the next day!