Best Cola Cake With Strawberries Cream Recipes

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.

SLOW-COOKER STRAWBERRY SODA CAKE

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.

COLA CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Combine the cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish.
• Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.

COLA CAKE

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.