One more cake before I move on to some actual meal options. This was a celebratory cake that I took to work to share after we were done with our crazy time in June. It was very similar to my mom’s famous chocolate cake, but I was interested to see how including Coca Cola in both the cake and frosting would turn out. It was pretty good! I didn’t get any complaints from my co-workers, of course, but they can be far too kind about my baking experiments. I’m planning to try some other sheet cake recipes to see if I can find the perfect one. Then maybe I’ll discover whether the Coca Cola made that much of a difference at all.
1 1/2 c (3 sticks) butter, divided
1/2 c unsweetened cocoa powder, divided
1 1/2 c coca-cola, divided
1/2 c buttermilk
1 tsp vanilla extract
2 c flour
2 c sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
4 c powdered sugar
In a large bowl whisk together the flour, sugar, salt, baking soda, and cinnamon. In a saucepan, heat 1 c butter, 1/4 c cocoa, 1 c coca-cola, and 1/2 c buttermilk over medium high heat until it boils. Take the saucepan off the heat and pour the butter mixture into the flour mixture. Whisk until combined. Add the eggs and vanilla extract and whisk until combined. Pour the batter into a 9×13″ pan coated with cooking spray and bake at 350 deg F for 30 minutes or until a toothpick inserted in the center comes out clean.
When cake is nearly done make the glaze by heating the remaining 1/2 c butter, 1/4 c cocoa, and 1/2 c coca-cola in a saucepan over medium high heat until it boils. Remove the saucepan from the heat and slowly whisk in the powdered sugar until smooth. Once cake is out of oven, pour the warm glaze right over the top of the hot cake. Cool completely to allow the glaze to set. Serve warm or cold. Enjoy!
Based on May Flaum’s Chocolate Cola Cake.
Some day somebody’s gonna make you want to turn around and say goodbye
Until then baby are you going to let them hold you down and make you cry?
Don’t you know? Don’t you know things can change, things’ll go your way
If you hold on for one more day, things’ll go your way. Hold on for one more day
Wilson Phillips, “Hold On”
I heard this song on the radio on the way to work this morning and it really took me back. When I was about twelve my cousin gave me a Wilson Philips tape for Christmas. At the time I didn’t appreciate it because all of my favorite music came from Disney movies, but I wish I had given it a try. I got that tape the same Christmas my parents bought my brother and me our “boom boxes.” We thought they were really cool, and I actually used it all through college! If only I had used that “boom box” to listen to the Wilson Phillips tape way back when. I have a feeling I would have been a fan a lot earlier. I’d like to offer an apology about twenty years late to my cousin Hank for not appreciating the gift!
You don’t have to tell me I’ve been seriously neglecting my webpage. I’m so sorry. As an initial apology I’d like to offer this belated Foodie Friday recipe for chocolate loaf cake. It’s yet another delicious concoction that I made for my co-workers when we were working crazy hours last month and, like all of the other cakes I made, it was well received. This is a great basic cake recipe that’s easy to throw together, not fussy, and perfect for sharing. As you can see in the photo, I doubled this recipe and made two loaves so I could take one to work and send the other one to Dungeons and Dragons with Dan. So everyone got to enjoy this delicious cake! You should go make one for yourself!
1/2 c (1 stick) unsalted butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
1 large egg, at room temperature
1 c buttermilk
1 tsp vanilla extract
1 1/2 c all-purpose flour
3/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt
In a large bowl, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and beat well. Add the buttermilk and vanilla and beat well. Don’t worry if the batter looks a little uneven. Beat in the flour, cocoa, baking soda, and salt, scraping the sides of the bowl when necessary, but don’t overmix. Pour the batter into a 9x5x3″ loaf pan coated with cooking spray. Bake at 325 deg F for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan on a rack for 10 minutes then turn the cake out onto the rack and cool completely. Enjoy!
Based on Smitten Kitchen’s Everyday Chocolate Cake.
I haven’t gotten a full night’s sleep since Friday so I’m going to go to bed early tonight. I’ve been ridiculously negligent of my webpage lately and for that I’m sorry. I’m hoping things calm down a little bit this weekend so I can do some writing. Good night!
Life has been…complicated lately, shall we say, so that’s why my webpage has suffered. I wish I had the energy to write something deep and meaningful tonight, but I just don’t. So here’s a recipe for an absolutely fantastic strawberry pound cake. I made this for my co-workers when we were working crazy hours and they loved it. It really is perfection. What dessert screams summer louder than strawberry cake?
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs at room temperature
1/2 c sour cream
1/2 c buttermilk
1 1/2 tsp vanilla extract
1 1/2 c diced strawberries
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating for 30 to 40 seconds after each addition. In a large measuring cup or small bowl, combine the sour cream, buttermilk, and vanilla extract. Alternately add the flour mixture and sour cream mixture, beating until combined and scraping down the sides of the bowl as needed. Carefully fold in the diced strawberries. Scoop the batter into a single 10 cup bundt pan or two 9×5″ loaf pans, either option coated with cooking spray. Bake cake at 350 deg F for 55 to 65 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto the rack to cool completely. Enjoy!
Based on Week of Menu’s Strawberry Buttermilk Bundt Cake.
We have house guests and they made us dinner tonight! We need to do this more often! Thanks Jim and Melissa!
When I was packing my gym bag last night I faced a dilemma. I wanted to branch out from the usual few pairs of jeans I wear to work all the time, but which ones should I choose? Over the last two years I’ve been collecting jeans that range from my skinniest to my heaviest which means that I always have pants that fits, but sometimes the pickings are slim. I used to hate jeans with spandex in the denim, but now that I’m older they are my new best friends. Unfortunately the pair of jeans I had my eye on last night are not too stretchy. Plus, they are pretty small so I wasn’t sure they were going to fit at all. So I threw a larger and stretchier pair of jeans in my gym bag along with the smaller ones just in case. Everyone brings backup pants with them to the gym, right? Luckily this story has a happy ending. I was worried, but the smaller jeans fit me just fine when I got dressed after my spin class this morning! Hooray! I didn’t need the backup pair after all, but I’m glad I packed them anyway. It’s always good to be prepared!