Servings: 12
Ingredients:
2 sticks (1 cup/8 oz.) unsalted butter
1 cup Coca-Cola (or any other coke-like cola brand)
2 tbsp. unsweetened cocoa powder
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
2 large eggs
1 tsp. vanilla extract or vanilla flavoring
Pecan Frosting:
1 stick (1/2 cup/4 oz.) unsalted butter
2 tbsp. Coca-Cola (or other cola brand)
2 tbsp. unsweetened cocoa powder
1 pound confectioners' sugar
1 tsp. vanilla extract or flavoring
6-8 tbsp. buttermilk
1 cup pecans, chopped or 1 cup pecan chips
1 package pecan halves for decorating top of cake
Instructions:
Preheat oven to 350 degrees F (180 C). Grease and flour 2 or 3, 9-inch round cake pans.
(Note: I often use "Cake Release" made by Wilton, instead of using flour and butter or shortening. You just brush it on the cake pan with a pastry brush. It can be purchased through King Arthur Flour online. Click on King Arthur Flour logo on any page of Diana's Desserts website to bring you to their website.)
Melt butter in a large saucepan over medium heat. Add Coca-Cola and cocoa and bring to a boil, stirring often. Remove from heat.
Sift the flour, sugar, baking soda, and salt together into the saucepan. Stir until mixed in well. Add the buttermilk, eggs, and vanilla extract and mix well. Pour batter into 2 or 3, 9-inch round cake pans (depending on if you want a 2 or 3 layer cake). Bake for 22-30 minutes (depending on whether you use 2 or 3 cake pans) until a toothpick inserted in the center comes out clean. Let cakes cool completely on wire cooling racks before removing from pans, about 1 hour.
Pecan Frosting:
Melt butter in a large saucepan, add cocoa and Coca-Cola, and heat to a boil over medium heat, stirring often. Remove from heat and cool slightly. Sift in confectioners sugar and stir until mixed well. Stir in Pecans and vanilla extract. Let cool enough to be fairly thick. Assemble cake layers, frosting each layer, and top and sides of cake. If desired, decorate top of cake with pecan halves along the edges around cake, and make a design with pecan halves in the center of top of cake.
Makes 12 servings.
Photograph taken by Diana Baker Woodall© 2001
Source: DianasDesserts.com
Date: August 29, 2001