Copycat Cracker Barrel Coke Cake

by **Stef** Tue Apr 28, 2015 10:15 am

Copycat Cracker Barrel Coke Cake

Ingredients:

Cake:
2 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup unsalted butter (2 sticks)
1 cup Coca Cola
5 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Topping:
7 ounces marshmallow cream
1/2 cup unsalted butter
3 tablespoons unsweetened cocoa powder
9 tablespoons Coca Cola
1 teaspoon vanilla
4 cups confectioners' sugar
Instructions:
Preheat oven
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to 350°F. Spray a 9x13 baking pan with nonstick spray. Whisk together flour, granulated sugar and baking soda in mixing bowl. Set aside. In a small saucepan over medium heat, melt 1 cup butter with 5 tablespoons cocoa and 1 cup Coca Cola. Bring to a boil, whisking together as it melts.

Pour the warm chocolate mixture over the flour mixture and whisk until thoroughly combined.

Add buttermilk
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, eggs and vanilla and continue whisking until combined.

Pour batter into prepared 9x13 pan and bake in preheated oven for 40 minutes.
During last 10 minutes of baking prepare frosting. Set the marshmallow cream aside. Sift 4 cups of confectioners' sugar into a large mixing bowl. In a small saucepan over medium heat melt 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons Coca Cola. Whisk together and bring to a boil. Remove from heat and whisk in 1 teaspoon vanilla. Pour the warm chocolate mixture over the sifted confectioners' sugar. Whisk together until completely combined.
Remove cake from oven and immediately drop dollops of marshmallow cream onto the top of the hot cake. Allow it to sit for a minute or so. Carefully spread the marshmallow cream across the top of the cake. Slowly drizzle the warm chocolate frosting over marshmallow layer. Allow cake to cool completely before serving. Tastes even better
the next day!
Note: This cake is very sweet. If you prefer a cake that is less sweet, omit the marshmallow cream layer, poke holes in the cake, then add the chocolate frosting.