MAKES 1 (9 X 13-INCH) CAKE
Adding cola to a chocolate cake batter and then drizzling that cake with a delicious chocolate-and-cola syrup is an unbeatable combination! This cake is moist and bursting with flavor that can’t be beat.
Nonstick cooking spray
1 (15.25- to 18-ounce) box chocolate cake mix
Eggs and oil as directed on the cake mix box
1 cup cola-flavored soda (see Tip)
CHOCOLATE-COLA SYRUP:
½ cup (1 stick) unsalted butter
¼ cup unsweetened cocoa powder
½ cup cola-flavored soda
2 cups confectioners’ sugar
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare the cake mix according to the package directions, substituting the cola-flavored soda for the water called for on the box. Bake according to the package directions for a 9 x 13-inch cake.
Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake with a drinking straw.
MAKE THE CHOCOLATE-COLA SYRUP: In a small saucepan, melt the butter over low heat. Stir in the cocoa powder. Stir in the soda and cook, stirring continuously, for 1 minute. Remove from the heat. Stir in the confectioners’ sugar and whisk until smooth.
Slowly pour the Chocolate-Cola Syrup over the cake and use the tip of a table knife to smooth and fill the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.
TIP
If the cake-mix box recommends an amount of water greater than 1 cup, add water to the soda so it equals the amount called for on the cake-mix box.