Back in the Day Bakery
I think I forgot how much I love cupcakes. Easy, cake single layer that take all the fuss about cake decorating and throw in all the fun of snacking on candy. This is a delicious Cocoa-Cola Cake with chocolate frosting that I have just returned to any new book of bakery Day, Made with love.
I wanted to try one of their recipes because on Wednesday I'm going to be chatting with nothing but Cheryl and Griff Day ... delicious duo back in the day bakery. If you are in the Atlanta area, stop Little Shop of Stories Wednesday, May 6 to 19 hours for Q & A and book signing. There will be good times. (More here.)
Okay, we'll make a cake.
This so-called easy ingredients, including Coca Cola. Impressive.
Mix together and spread the dough in a baking pan lined with parchment paper.
Oh yeah, let me marshmallowing this baby, too.
Just after the cake finished baking, sprinkle with mini marshmallows on top and place in the oven for a few minutes to get all melty. Yum!
Then whisk the chocolate icing.
And mix the chopped pecans. It just makes better.
Oh my oh my. Place large spoonfuls of icing across the top of the cake to make it easier to spread without playing with marshmallows below too.
Spread evenly on top.
reserve some chopped pecans to sprinkle on top of the cake, too, if you wish.
If I had the patience to let the cake cool all the way before I made the first cut, I think it would look more pretty. But I could not wait to dive. In fact, I took a spoon to the corner of the pot before even cut into it. deliciousness Highly recommended.
PS Now I want a whole book on cupcakes
2 cups unbleached all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 tablespoon of baking soda coffee *
1 cup Coca- Cola, ambient temperature
1/2 cup buttermilk
2 tablespoons pure vanilla extract
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
2 large eggs, room temperature
1 1/2 cup mini marshmallows
8 tablespoons unsalted butter, melted
5 tablespoons unsweetened cocoa powder
1/3 cup pecans Coca-Cola
1 teaspoon pure vanilla extract
sugar 16 ounces a pastry box
1 cup chopped
Preheat oven to 350 degrees Fahrenheit. Grease 9 x 13 inch baking pan and line with parchment paper, leaving an overhang on two opposite sides.
Sift flour, cocoa and baking soda together and set aside. In a small bowl, mix together cola, buttermilk and vanilla. Put aside.
In a mixer bowl, cream the sugar and butter on medium high speed for 4-5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition and scraping down sides of bowl with a rubber spatula as needed.
Turn the mixer soft and add the flour mixture in thirds, alternating with cola mixture of beginning and ending with flour. Remove the bowl from the mixer and scrape the bottom with a rubber spatula to ensure all he incorporates. Spread evenly into prepared pan. Bake for 30-35 minutes, until one comes out clean toothpick.
Scatter marshmallows on top of warm cake and return to the oven for two minutes to get melty. Remove from oven and let cool on a rack
Make the chocolate icing. In a medium bowl, mix melted butter, cocoa, Coca-Cola and vanilla. Mix with a spoon until smooth and creamy. Gradually add the icing sugar, mix until the frosting is completely smooth. Stir in pecans. Spread icing over hot cake. It closes as the cake cools. Store in an airtight container at room temperature for 3 days. Note: I added a tablespoon of extra butter to my icing to make smooth. I also reserved some chopped pecans to sprinkle on top of the cake.
hope you enjoy snacking on the cake as far as I did.
Recipe Back in the Day Bakery Made with Love, © 2015
* NOTE: This recipe has been updated. I had an originally typo in the list of ingredients. It should be 1 teaspoon of baking soda to the cake.
* This post contains affiliate links Amazon.
I think I forgot how much I love cupcakes. Easy, cake single layer that take all the fuss about cake decorating and throw in all the fun of snacking on candy. This is a delicious Cocoa-Cola Cake with chocolate frosting that I have just returned to any new book of bakery Day, Made with love.
I wanted to try one of their recipes because on Wednesday I'm going to be chatting with nothing but Cheryl and Griff Day ... delicious duo back in the day bakery. If you are in the Atlanta area, stop Little Shop of Stories Wednesday, May 6 to 19 hours for Q & A and book signing. There will be good times. (More here.)
Okay, we'll make a cake.
This so-called easy ingredients, including Coca Cola. Impressive.
Mix together and spread the dough in a baking pan lined with parchment paper.
Oh yeah, let me marshmallowing this baby, too.
Just after the cake finished baking, sprinkle with mini marshmallows on top and place in the oven for a few minutes to get all melty. Yum!
Then whisk the chocolate icing.
And mix the chopped pecans. It just makes better.
Oh my oh my. Place large spoonfuls of icing across the top of the cake to make it easier to spread without playing with marshmallows below too.
Spread evenly on top.
reserve some chopped pecans to sprinkle on top of the cake, too, if you wish.
If I had the patience to let the cake cool all the way before I made the first cut, I think it would look more pretty. But I could not wait to dive. In fact, I took a spoon to the corner of the pot before even cut into it. deliciousness Highly recommended.
PS Now I want a whole book on cupcakes
___________________________________
Cocoa-Cola Snack Cake with chocolate icing 2 cups unbleached all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 tablespoon of baking soda coffee *
1 cup Coca- Cola, ambient temperature
1/2 cup buttermilk
2 tablespoons pure vanilla extract
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
2 large eggs, room temperature
1 1/2 cup mini marshmallows
8 tablespoons unsalted butter, melted
5 tablespoons unsweetened cocoa powder
1/3 cup pecans Coca-Cola
1 teaspoon pure vanilla extract
sugar 16 ounces a pastry box
1 cup chopped
Preheat oven to 350 degrees Fahrenheit. Grease 9 x 13 inch baking pan and line with parchment paper, leaving an overhang on two opposite sides.
Sift flour, cocoa and baking soda together and set aside. In a small bowl, mix together cola, buttermilk and vanilla. Put aside.
In a mixer bowl, cream the sugar and butter on medium high speed for 4-5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition and scraping down sides of bowl with a rubber spatula as needed.
Turn the mixer soft and add the flour mixture in thirds, alternating with cola mixture of beginning and ending with flour. Remove the bowl from the mixer and scrape the bottom with a rubber spatula to ensure all he incorporates. Spread evenly into prepared pan. Bake for 30-35 minutes, until one comes out clean toothpick.
Scatter marshmallows on top of warm cake and return to the oven for two minutes to get melty. Remove from oven and let cool on a rack
Make the chocolate icing. In a medium bowl, mix melted butter, cocoa, Coca-Cola and vanilla. Mix with a spoon until smooth and creamy. Gradually add the icing sugar, mix until the frosting is completely smooth. Stir in pecans. Spread icing over hot cake. It closes as the cake cools. Store in an airtight container at room temperature for 3 days. Note: I added a tablespoon of extra butter to my icing to make smooth. I also reserved some chopped pecans to sprinkle on top of the cake.
hope you enjoy snacking on the cake as far as I did.
Recipe Back in the Day Bakery Made with Love, © 2015
* NOTE: This recipe has been updated. I had an originally typo in the list of ingredients. It should be 1 teaspoon of baking soda to the cake.
___________________________________
And here's a look at some other deliciousness you find inside the book Made with Love. So yum! * This post contains affiliate links Amazon.