Copycat Cracker Barrel 40th Anniversary Double Fudge Cola Cake Food

COPYCAT CRACKER BARREL 40TH ANNIVERSARY DOUBLE FUDGE COLA CAKE

Steps:

• Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
• Grease and flour a 9x13" baking pan with deep sides.
• Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
• Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
• Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
• In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
• Add both eggs and the milk and beat well, using an electric mixer.
• In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
• Add HALF of the flour mixture to the shortening mixture, beating until smooth.
• Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
• Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
• Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
• Take your toothpick and poke holes all over the surface of the cake.
• Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
• Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
• Add in about 1/3 cup of the remaining Coke.
• Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
• Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
• Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.

DOUBLE FUDGE COLA CAKE

Steps:

• In a saucepan, bring 1/2 cup butter, 1 cup cola and baking choclate to a boil.
• Remove from heat and stir in marshmallows until dissolved.
• Set aside and allow to cool to room tempurature.
• In a bowl, combine flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Set aside.
• With an electric mixer, beat together sugar, shortening, oil and 2 tsp vanilla until fluffy.
• Add eggs, buttermilk, and beat until smooth.
• Add 1/2 of the dry mixture into the wet mixture and beat until smooth, scaping the sides of the bowl often.
• Add colled cola mixture and beat.
• Add remaining dry mixture and beat for 4 minutes. Batter will be thick.
• Pour batter into a greased and floured 13 x 9 x 2 baking pan.
• Bake on top rack of a 350 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean.
• Cream butter with electric mixer.
• Add 1/2 cup cocoa powder, 1/4 cup cola, choclate syrup and 1 tsp vanilla and beat until smooth.
• Slowly add powdered sugar, scaping the sides f the bowl often, while beating with the mixer.
• If frosting seems dry, add small amounts of cola until you reach desired consistency.
• Frost cake while warm.

CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Butter and flour a 9x13 pan and set aside. In the large bowl of a mixer, stir together sugar and flour and set aside. In a saucepan, bring cola, oil, butter and cocoa to a boil. Pour into the flour mixture and beat on medium low for about a minute. Add eggs, buttermilk, baking soda and vanilla and beat on medium for a minute more. Spread batter into prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Immediately upon removing cake from oven, prepare frosting. In a saucepan over medium heat, bring butter, cocoa powder and milk to just boiling. Remove from heat and whisk in powdered sugar and vanilla. Pour over cake and quickly spread. Let cake cool to room temperature, then cover and refrigerate until serving.