I have no idea where this recipe originated, but my friend who recently passed away made the best Coca Cola cake in the world! She was kind enough to bring this cake over to my sister’s house in Starkville when my sister was sick. The ingredients are simple and are usually on hand.
I make 1 and ½ of the icing recipe to pour on the cake. If you have no buttermilk on hand, simply add in 1 ½ teaspoons of vinegar or lemon juice to ½ cup milk.
The Chocolate Mayonnaise Cake is even easier! It’s my Mama’s recipe, and it is so fast to whip up on those nights when you just NEED chocolate.
Coca Cola Cake
Into a sauce pan put:
1 stick butter
½ cup oil
3 tablespoons cocoa
1 can Coke (12 ounces)
Bring to a boil and stir into:
Sifted together:
2 cup plain flour
2 cup sugar
Add in:
2 beaten eggs
½ cup buttermilk
1 teaspoon baking soda
Pour into sheet pan (10x15x1) and bake at 350 degrees for about 20-30 minutes.
Icing:
1 stick butter
4 tablespoon cocoa
6 tablespoon Coke
1 teaspoon vanilla
1 cup chopped pecans (optional)
Bring to a boil and pour into 1 pound sifted powdered sugar and pour over hot cake.
1950’s Chocolate Mayonnaise Cake
2 cup plain flour
1 cup Sugar
1½ teaspoon baking soda
1½ teaspoon baking powder
6 tablespoon cocoa powder
1 cup cold water
1 cup regular full fat mayonnaise
2 teaspoon vanilla
In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a separate bowl, combine the flour, sugar, cocoa and baking soda; gradually beat this dry mix into the mayonnaise mixture until blended.
Pour into greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Icing
1 stick butter
3 tablespoons cocoa powder
6 tablespoons evaporated milk – can use regular milk or cream
2 cup powder sugar
1 teaspoon vanilla
½ cup chopped pecans - optional
Bring butter, cocoa and milk to a boil, remove from heat. Add in powdered sugar, vanilla, and chopped nuts. Pour over hot cake.
On Carnival Cruise ships, there is a delightful dessert called “The Chocolate Melting Cake.” It is insanely good! After our first cruise many years ago, I wanted to try my hand at making this dessert. The original cake is baked and served in ramekin dishes, I don’t own any of these, but I have lots of baking dishes and after much research, recipe trials and failures, here is the version that can be made at home. It is almost a cake and rich pudding in one. To make this in a full size steam table pan for you readers in the food service industry, simply multiply the ingredients times 3.
Chocolate Cobbler
This is a 3 part recipe. Bake in a 9x13 dish at 350
Part 1
1 1/3 cup self rising flour
¼ cup cocoa powder
1 cup sugar
2/3 cup milk
1/3 cup melted butter
2 t. vanilla
Mix this until smooth and pour into greased pan.
Part 2
1/3 cup cocoa
1 cup sugar
2/3 cup light brown sugar
Mix this together and sprinkle over batter. DO NOT STIR IN.
Part 3
2 2/3 cup boiling water
Pour this boiling water over everything in the pan – DO NOT STIR
Bake at 350 for 40 minutes. It will be a bit jiggly in the middle and that is fine.
So you are craving chocolate? Why not create a fountain of chocolate?
Chocolate Fountain Chocolate
One of the neatest, most impractical, cabinet hogging things I own is a chocolate fountain. It is so much fun to have at dinner parties, wedding receptions, school dances, and such!
HOWEVER, the store bought chocolate made for these fountains is on the pricy side. I found a DIY version of this same chocolate on the internet and this version is easy to make affordable and most of all delicious!
Easy Chocolate Fountain Chocolate
¾ cup canola oil
2-12 ounce packages semi-sweet chocolate chips
In a heavy bottom saucepan, heat the oil on medium heat, stir in the chips and stir continuously to melt. Remove from heat and follow the fountain’s directions to use.
