Game Day Provisions
The Technique
Classic Co-Cola Cake
Sheet cakes are some of the most simple confections you can make for a large crowd gathering. Look to Classic Co-Cola Cake when barbecue & tailgating socials are in order. The Buttermilk Chocolate Frosting is cooked on the stovetop & along with the ultra tender crumb, it’s tricky to cut perfect slices but guests won’t mind in the least. Learn how to make this southern icon in your own kitchen & be certain to serve it for football socials & celebrations all throughout the year.
Classic Co-Cola Cake
makes 15 servings
The Basic Fundamentals
After spreading the batter into the prepared pan, drop it about an inch from the surface onto the counter top three times to settle any air bubbles so the cake rises evenly as it bakes.
1 cup butter, softened
1 3/4 cup sugar
2 eggs
1 Tbsp vanilla extract
2 cups all purpose flour, sifted
6 Tbsp cocoa powder, sifted
1 tsp baking soda
1/4 tsp table salt
1 {7.5-oz} can co-cola
1/2 cup whole buttermilk
Buttermilk Chocolate Frosting
Preheat the oven to 350 degrees. Beat the butter & the sugar with an electric stand mixer on Medium speed until light & airy, about 5 minutes. Add the eggs & the vanilla. Mix on Low speed until well blended. Stop the mixer occasionally & scrape down the sides of the bowl with a rubber spatula. Whisk together the flour, the cocoa, the soda & the salt in a small bowl. Add to the butter mixture alternately with the co-cola blending on Low speed. Blend in the buttermilk & mix just until combined. Spread the batter into a greased & floured 13 x 9-inch baking pan. Bake 30 to 35 minutes or until the cake tests clean with a wooden toothpick. Cool completely, about 45 minutes.
Prepare the Buttermilk Chocolate Frosting as directed & pour over the cake. Spread to the edges with a small off-set spatula. Allow the frosting to set, about 45 minutes. Slice & serve.
The Extra Point
Sheet cakes make wonderful bake & take desserts when pot luck socials are in order.
Buttermilk Chocolate Frosting
makes enough to cover a 13 x 9-inch cake
Run The Option
Use additional buttermilk for a thinner frosting. Conversely, extra powdered sugar may be added to thicken, if desired. Allow personal preference to guide you.
1/3 cup butter, cut into pieces
1/3 to 1/2 cup whole buttermilk
1/3 cup cocoa powder, sifted
1 Tbsp vanilla extract
1 {16-oz} package powdered sugar
Combine the butter, the buttermilk & the cocoa in a 3-quart saucepan. Cook, stirring constantly, over Medium-Low heat until the butter melts. Cook for 30 seconds to 1 minute to tighten up the mixture ever so slightly. Use a whisk to smooth any lumps, if necessary. Remove the chocolate mixture from the heat. Add the vanilla & the powdered sugar. Beat with an electric hand mixer until thickened smooth. Use as directed.
The Extra Point
Stir a 1/2 cup chopped, toasted pecans into the warm frosting for added texture & flavor.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Co-Cola Cake
Many co-cola cakes have marshmallows folded into the batter however, they can dilute the chocolate flavor resulting in a sweeter cake. One cup may be added to the batter, if desired, for a more traditional version of the cake. Sifting the cocoa provides better texture to the cake so do not forgo this old-fashioned procedure. It only takes about a minute to complete the task. Have all of the ingredients measured ahead of time so they may be used at once. After the frosting has been blended, it should be used immediately as it will begin to set quickly over the cake surface.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Preheat the oven to 350 degrees. Beat the butter & the sugar with an electric stand mixer on Medium speed until light & airy, about 5 minutes. Add the eggs & the vanilla. Mix on Low speed until well blended. Stop the mixer occasionally & scrape down the sides of the bowl with a rubber spatula. Whisk together the flour, the cocoa, the soda & the salt in a small bowl. Add to the butter mixture alternately with the co-cola blending on Low speed. Blend in the buttermilk & mix just until combined.
No. 2
Spread the batter into a greased & floured 13 x 9-inch baking pan.
No. 3
Drop the pan about an inch from the surface onto the counter top three times to settle any air bubbles so the cake rises evenly as it bakes.
No. 4
Bake 30 to 35 minutes or until the cake tests clean with a wooden toothpick. Cool completely, about 45 minutes. Prepare the Buttermilk Chocolate Frosting as directed & pour over the cake. Spread to the edges with a small off-set spatula. Allow the frosting to set, about 45 minutes. Slice & serve.
The Tune
“Let ‘Em Jump” Pete Johnson
social butterfly
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Rebecca Gordon
Be sweet.
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