Chocolate cola cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18½ | ounce | DEVIL'S FOOD CAKE MIX |
| 16 | ounces | BOTTLE, COKE |
| 3 | ounces | CHOCOLATE CHIPS |
| 12 | eaches | RIPE STRAWBERRIES |
| ½ | cup | BUTTER |
| 16 | ounces | CONFECTIONERS SUGAR |
| 3 | tablespoons | POWDERED CHOCOLATE DRINK MIX |
| 1½ | teaspoon | VANILLA |
Directions
HEAT OVEN TO 350 DEG F.; GREASE A 9 X 13 PAN. PREPARE CAKE MIX AS DIRECTED ON PACKAGE, USING 1⅓ CUPS OF COLA IN PLACE OF WATER. POUR PREPARED CAKE MIX INTO PAN. BAKE FOR 30 MINUTES OR UNTIL WOODEN PICK INSERTED IN MIDDLE COMES OUT CLEAN. INVERT CAKE ONTO WIRE RACK. COOL COMPLETELY. SLICE CAKE THROUGH MIDDLE WITH A BREAD KNIFE. BEAT BUTTER IN A LARGE BOWL, AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. GRADUALLY ADD CONFECTIONERS SUGAR AND CHOCOLATE DRINK MIX. ADD REMAINING ⅓ CUP COLA. MIX WELL. SPREAD HALF THE FROSTING ON CAKE. PLACE REMAMING HALF OF CAKE ON TOP. SPREAD REMAINING FROSTING OVER TOP. MELT CHOCOLATE CHIPS IN SAUCE PAN OVER LOW HEAT AND DIP STRAWBERRIES TO HALFWAY. COOL IN REFRIGERATOR, THEN PLACE ONE ON EACH PIECE OF CAKE. MAKES 12 SERVINGS.