After sifting through a million recipes on the worldwide net; I was a bit overwhelmed with a ton of claims to the original recipe when it came to the creation, different versions of Coca-Cola scratch cakes, and a nice fat headache. On a last-ditch effort, I decided hit up one of my favorite sources for food history and what did I find?
What did I gather? It has always been a bit murky if the popular Coca-Cola Cake was first made in a home kitchen or a test kitchen as a brilliant way for The Coca-Cola Company to market their beloved beverage.
The very first reference to be found about a published recipe; Chocolate Cola Cake was published in the Charleston Gazette, August 8, 1952 (p.20), “Unusual’ dishes awarded second, third place in the contest, “ Mrs. E.D. Greer of Lillybrook, W.VA. supplied the recipe.
Well, now that presents a problem; when visiting the Coca~Cola company site the recipe lists the following information about the recipe found on their site: This Coke cake recipe was contributed by Lee Avery Catts to “Atlanta Cooknotes” and was published by The Junior League of Atlanta. I would say I am even more confused, but I figure Lee’s recipe is most likely a newer tasty rendition of the 1950’s recipe and sponsored by the Coca~Cola company.
Without any further ado, I bring you my simplified, so easy it shouldn’t even be called a recipe, modern rendition of a beloved Southern recipe for Coka~Cola Cake; using everyone’s favorite tasty beverage, rich decadent chocolate, fluffy miniature marshmallows and rich dark chocolate icing.
Coca~Cola Cake Modernized
- 1 Box of Duncan Hines Devil’s food cake mix
- 1-1- ounce package of instant chocolate pudding
- 2 teaspoons baking cocoa +extra to dust pans
- 1 cup + 2 tablespoons of Coca~Cola
- 3 eggs at room temperature, lightly beaten
- 1/3 of a cup of vegetable oil
- 1 and 1/2 cups of miniature marshmallows
- cooking spray
- 1 container dark chocolate fudge icing
- Preheat oven to 350 degrees F.
- In a large mixing bowl add the Duncan Hines Devil’s Food cake mix, instant chocolate pudding, and baking cocoa, stir together ingredients.
- Add 1 cup plus 2 tablespoons of Coca~Cola, 3 lightly beaten room temperature eggs, and vegetable oil combine the ingredients by stirring for about 30 seconds, then beat on low-speed for about 2 minutes. Gently fold in miniature marshmallows.
- Spray 2 round 2 x 9-inch baking pans with cooking spray; add a touch of baking cocoa powder to dust pans, shake off the excess cocoa powder.
- place equal amounts of the batter into the 2 x 9- inch round baking pans
- Place in a 350-degree oven for about 24-29 minutes.The cake is completely done when a toothpick inserted in center comes out clean.
- Cool, the pans on wire rack for 30-25 minutes.
- Remove from baking pans and place 1 cake on cake dish, place a small amount of frosting on cake layer and spread. Add top layer and evenly frost the entire cake.
- Frost with dark chocolate fudge frosting, garnish with the strawberries.
Disclaimer #1: While a recipe is not written in stone, it is recommended you stick to the original recipe as closely as your diet allows; as changes made on your own to my recipes may result in changing the integrity of the flavor of the cooked menu item.
Disclaimer #2: These two brands; Coca~Cola and Duncan Hines have been shared with you today because of the quality of the products and I actually enjoy using them; not because I have received any type financial gain or free merchandise.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015-2012. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.