Mexican Coca-Cola Chocolate CakeNicole Presley
Have you ever had a Mexican Coca-Cola? There is definitely a difference from the American version, and could be purchased here in the great USA. I think even Cost-Co carries it now. In addition to drinking my beloved latin cola, I also like to use it in chocolate cake. It brings a certain moistness to cake that was missing before. Make this super simple chocolate cake and with the left over soda…. put it on ice and drink it. Enjoy!
Mexican Coca-Cola Chocolate Cake 1 of 12
This chocolate cake becomes super moist with a little help from Mexican Coca-cola.
Ingredients 2 of 12
So easy to make... I let my 4 year old help me out.
Time For The Pop 3 of 12
Pour the coca-cola into the cake mix.
What A Nice Bundt 4 of 12
Spray your bundt pan with a non stick baking spray.
Bake It 5 of 12
Bake for 50 minutes at 325 degrees fahrenheit.
Make Icing 6 of 12
Start with butter sugar and milk in a small sauce pan over a medium flame.
Melted 7 of 12
Once butter melts and sugar dissolves... let it come to a boil.
Semi-Sweet 8 of 12
Remove from flame and mix in the chocolate chips.
Almost There! 9 of 12
Mix to combine until chocolate is smooth.
Smooth Chocolate Icing 10 of 12
When all the lumps and bumps are gone and the icing is smooth... this is what it should look like.
Drizzle 11 of 12
I like to use a whisk when drizzling thick chocolate icing over my cake.
Enjoy! 12 of 12
Let the icing set for about 20 minutes... then enjoy your slice with a tall glass of milk.
Ingredients for Mexican coca-cola chocolate cake:
- 1 – box devil’s food chocolate cake mix
- 1 – cup Mexican Coca-cola
- 1/2 – cup vegetable oil
- 4 – eggs
- 1 – small box chocolate pudding
Ingredients for chocolate icing:
- 5 – tablespoons butter
- 1 – cup sugar
- 1/3 – cup milk
- 1 1/2 – cups semi-sweet chocolate chips
- Preheat oven to 325 degrees fahrenheit.
- In a mixer combine all ingredients for cake batter. Mix until fully incorporated.
- Spray a bundt pan with a baking non stick spray.
- Pour batter into prepared bundt pan.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool before inverting onto a plate.
- Make the icing: In a small sauce pan over a medium flame add butter, sugar, and milk.
- Mix to combine and until butter fully melts. Then allow the mixture to come to a boil.
- Allow to boil for 3 minutes or until all sugar is dissolved.
- Remove from flame and mix in the chocolate chips. Mix to combine and until chocolate is smooth.
- Drizzle over cake and let cool for 20 minutes.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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