Not “Cherry Coke Cake” – this is a cherry and Coke cake – made with Cherry Chip Cake Mix and one, 12 ounce, bottle of Mexican Coke (because it is all sugar and no corn sweeteners, look in the specialty soda aisle or Hispanic Foods section of your local market).
I probably should feel a little ashamed about how often I’ve been posting these soda cake combinations, but they are just too good.
And, too easy to toss together, too.
•1 Super Moist Dark Cherry Chip Cake Mix
•12 oz Coke (not diet)
•1 cup butter, softened
•3 cups confectioners’ sugar
•1 tsp vanilla
•1 tsp Cherry Bluff Infusion*
•2 to 4 tbsp whipping cream
•1/8 tsp salt
•1/8 tsp black pepper
*Or other cherry liqueur. We found this at a pretty cool distillery in Door County, Wisconsin. It is also, my husband assures me, rather nice splashed over ice with a but if rye whiskey and a lemon slice.
To make the cake, pour the Coke (nothing else, that is the beauty of this method, it is just cake mix and soda) into the cake mix in a large mixing bowl, then mix for two minutes on medium speed, turn into glass 13×9 baking pan, bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Set the cake aside to cool completely before making the frosting.
To make the frosting, mix together sugar, butter, salt, and black pepper in a standing mixer on low speed until well blended.
Increase speed to medium and beat for another 3 minutes.
Add the vanilla, Cherry Infusion, and two tablespoons of heavy cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Frost the cake and top with a couple of maraschino cherries and mebbe just a bit of that bright red cherry juice, just for fun.
I won’t name names, but one dinner guest helped herself to a second slice, even after a rather large dinner.