Devilish Chocolate Cola Cake

I have been making this cake since high school and it is always a hit, especially with chocolate lovers. I am also going to go ahead and admit that this picture is not from the last time I made this cake, it is from the time before that. I really didn’t like how the frosting turned out this last time so I am using an older picture. Usually when I make this cake the frosting is more of a glaze and this time it really was more of a frosting. I believe what happened was the butter used was starting to cool off thus making the topping thinker and causing it to be a frosting consistency rather than a glaze consistency.  Either way it is really yummy but I prefer the glaze topping. (Oh and yes, the ice cream in the picture is also home made. I’ll post an ice cream recipe in a few weeks once I have the time to make some.)

Chocolate Cola Cake

Cake:

One 18.25 ounce package Devil’s Food Cake Mix without pudding

One 3.9-ounce package Chocolate instant pudding
4 large eggs
One 10 ounce bottle cola flavored beverage (1-1/4 cups)

Preheat oven to 350F. Combine first 4 ingredients in a bowl. Beat at low speed with an electric mixer until blended; set aside. Bring cola to a boil in a small sauce pan over medium heat. With mixer on low speed, gradually pour hot cola into cake batter. Increase speed to medium, beat 2 minutes. Pour batter into a greased and floured 9 x 13 x 2 inch baking pan. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Spread chocolate-cola frosting over top of warm cake, cool cake completely on wire rack.

Frosting:

1/2 cup butter or margarine
6 tablespoons Cola-flavored carbonated beverage
3 tablespoons cocoa
One 16-ounce package powdered sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans

Combine first 3 ingredients in a large sauce pan; cook over medium heat, stirring constantly until butter melts. (Do not boil). Remove from heat. Add powdered sugar and vanilla, stirring until smooth. Stir in pecans. Spread on warm cake.

Serves 15.

Really the pecans are optional. I've made it without before, so if you have an allergy or if you just don't like nuts in your dessert feel free to leave them out! I love pecans though and sometimes I add a little more than what is called for.

---Dare to Cook---