Monday, June 23, 2008

Coca-Cola Cake!

MMMMM......Cola Cake! If you have ever wondered before, this is my most favoritest cake. Or, if you are into grammar conventions, my absolute favorite. I don't remember a time when this hasn't been the cake I judge all other cakes against.
My grandmother used to make it almost every year for my birthday, but that was a long time ago. She passed away last year, but she had stopped baking or doing much of anything long before that. Several years ago, my friend Katie went to the effort of baking a coca cola cake for my birthday. It wasn't the prettiest (she didn't realize that they never are very attractive.) but it was delicious. The fact that she made the attempt is one of the many reasons that I love her dearly. Earlier this year, Mom #2 made one for me at work. It was fabulous, but it also made me realize this point, shouldn't I be able to make my own freaking coca cola cake? I had been baking all of this stuff, and it never once occured to me that I should attempt it too.

I should forewarn you that this is the most horrible, bad for you cake around. If you aren't looking for that, don't read any further.

This particular recipe came from the Coke website.

The link connects to a list of coca cole related recipes. My favorite and the one pictured is the Coke Cake. Beware the listing for chocolate cola cake. It is a dirty liar and not nearly as tasty as this one.

Cola Cake:
2 cups all purpose flour
2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola
1 teaspoon baking soda
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
2 eggs, beaten
1 tsp vanilla extract

1/2 cup butter
3 tablespoon cocoa
6 tablespoons Coca-Cola
16 ounces = 1 box confectioner's sugar
1 cup chopped pecans
1 tsp vanilla extract

Sift together flour and sugar into large bowl. (I'm not sure how important the sifting bit is, I've always done it the way they recommend. I never want to chance messing up my cake.) Add marshamllows.

In a saucepan, mix butter, oil, cocoa and coca-cola. Bring to a boil. (I make sure to melt the butter a bit by itself first, things seem to go more smoothly that way.)

Pour the mixture over top the sugar/flour/marshmallows and blend well.

Dissolve baking soda in buttermilk just before adding it to the batter along with the eggs and vanilla extract.

Pour into a greased 9x13 jellyroll pan. Bake for 30-45 minutes.

While the cake is baking go ahead and prepare the frosting.

Combine buter, cocoa powder and coca cola in a saucepan. (Again I recomment melting the butter a bit first.) Bring to a boil and pour over confectioners' sugar and blend well. Add vanilla extract and crushed pecans.

ICE CAKE WHILE HOT! DIRECTLY OUT OF THE OVEN! (I am using capital letters, not because my caps lock key got stuck, but because this part is important!

ENJOY! (Obviously, this part is also vital.)

**I will also recommend using the 9x13 jelly roll sized pan listed in the recipe. The cake comes out thinner and better and that is, after all, the point. Also if you are a dirty rotten scoundrel like me, you might want to double the frosting recipe. You want to shoot for a roughly 50-50 ratio between cake and icing.**

Butterfinger Bars

It seems like a lifetime ago that I made these. So long ago, I don't even remember where the recipe came from or where it is just now. I remember that it was different from most "butterfinger" recipes in that it actually involved the use of butterfingers, not an attempt at replicating the taste itself. I'll go ahead and post the photos and then add the recipe once I find it.

If you care to take notice, these were baked in my fabulous "new" a.k.a. new to me pans. They are vintage and I didn't even have to go looking for them, just had to ask my grandma! I love the metal pans with the matching slide on lids. Grandma gave me two! :-)

Tuesday, June 3, 2008

Mom's Cherry Cordials

I too, am alive. I graduated a month ago, and let's just say I needed a short hiatus from just about everything. I did start baking again, but I just need to catch up on the blogs!

My Mom really loves cherry cordials. I buy some for her on almost every holiday that is appropriate. I decided that I would try making them myself this year. I personally like the look of the hand dipped candies versus the molded ones, so that's what I decided to make.

I always wondered how cherry cordials got their gooey center, and now I know! The center is actually a fondant that is wrapped around the cherry. After you coat it in chocolate and let it sit at room temperature for a few days, it liquefies.

Unfortunately, I was too afraid that the chocolate would melt, so I kept these in the fridge. The centers didn't liquefy, but they were still tasty!

I used the recipe found here. I made about 30 cherries (however many were in one jar), and I only used about half of the fondant. I also drizzled on some white and dark chocolate after I dipped them in the milk chocolate. It was hard to drizzle around the stem, but I still think they turned out nicely!

I gave a nice box to Mom and had some extras to share with the family. Everyone loved them! Even some people who haven't liked cherry cordials in the past enjoyed these! Mom especially loved them! She said they were "nummy" and "melted in her mouth." The only problem is that now she might be expecting them a lot more often!