Tuesday, February 21

BAKE IT: Cracker Barrel Coke-Cola Cake

The origins of Coke-Cola cake are a little hazy, it either dates back to an era when sugar was hard to come by and other methods were used to help sweeten baked goods. Or it was a recipe originated by Coke to help get the product moving among housewives. I am not really sure which one it truly is, so I will just say it is super yummy. 

Cracker Barrel Restaurants, a very famous restaurant chain that has not only perfected it but, it is on thier menu every fall. It is a limited menu item, sells out instantly, and drives sales through the roof.

I did work for this chain for a while and was able to pick a few pointers, I will let you know that this recipe is slightly modified for household size. There are a few pointers I will give you throughout the making of this to keep it as close to the restaurant quality you may be used to.

This will make a 9 x 13 cake
Full time: 3-4  hours (cool time included)

The needs-

1/4 lb (1 stick) butter
1 oz square semi-sweet bakers chocolate
2 eggs
2 1/3 cup flour
2 cup sugar
1 cup Coke-cola
1 cup chocolate chips *optional, not in restaurant recipe
3/4 cup mini marshmallows
3/4 cup whole milk
3/4 cup coco powder
1/2 cup shortening
1/2 cup vegetable oil
2 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

For Frosting:
2 cups chocolate frosting
to make your own try http://eatingeclectic.blogspot.com/2011/08/making-frosting.html

The know-

In a small sauce pot place butter, coke, and baking chocolate and bring to boil over medium high heat
before


after
Once it boils, remove from heat and add in the marshmallows. Stir until they melt and blend evenly. (*if you want the restaurant style do not add in the marshmallows just proceed)
before



after

Set this pot aside and let cool for a minimum of 30 minutes before moving on.

Once the 30 minutes have past you are ready to move on.

Preheat your oven to 350

Lightly grease and flour a 9 X 13 pan, I will be honest I use a disposable tin tray for baking

In a large bowl, cream your sugar and shortening together

Blend in oil, vanilla, eggs, and milk. Whisk until smooth and creamy

In a separate bowl mix flour, baking soda, baking powder, salt and coco powder

Pour half of the dry mixture into and mix completely, make sure you are scrapping the sides and bottom of the bowl to prevent uneven mixing

Add in the remaining dry mixture and mix completely, add in the mixture from the sauce pot and mix well. The batter will appear thicker than a cake batter (*if you are going for the restaurant style fold marshmallows in now)

Move batter into the baking pan

Spread optional chocolate chips on the surface of the surface of the cake (*leave off for restaurant style)

Bake cake in oven for 30 minutes, check with a tooth pick. If not done rotate pan, put back into oven, and retest in ten minutes.

Take out of oven, allow pan to cool for a few minutes and move into refrigerator. This is a huge important step to achieve the right texture. 

After 1-2 hours the cake should be cool enough to frost. Frost cake, cover and keep in a cool place but not a refrigerator for up to 6 days, if it lasts that long!

Cheers!