Cracker Barrel brought back their famous double fudge cola cake for their 40th anniversary and I was able to give their version a try. It was quite different from most of the usual copycat recipes out there, so perhaps their current version has been somewhat adapted over time. There are no nuts in this version. I did base my version on one I originally found on copycat.com, and I think I have it just about right. Expect a very moist, rich, deep dark chocolate sheet cake with a very fudgey thick frosting.
- 340.19 g can Coke, divided
- 236.59 ml unsalted butter, divided, at room temp (2 sticks, each 4 ounces)
- 28.34 g square semisweet chocolate
- 236.59 ml miniature marshmallow (measure these by volume, not weight)
- 118.29 ml Butter Flavor Crisco
- 118.29 ml canola oil
- 14.78 ml vanilla extract, divided
- 473.18 ml granulated sugar
- 2 large eggs
- 177.44 ml 2% low-fat milk
- 44.37 ml dry buttermilk
- 4.92 ml baking soda
- 7.39 ml baking powder
- 2.46 ml salt
- 551.25 ml white lily all-purpose flour
- 295.73 ml unsweetened dark chocolate cocoa powder, divided
- 59.14 ml chocolate syrup (I Used Fox's U-Bet)
- 473.18 ml powdered sugar
- Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
- Grease and flour a 9x13" baking pan with deep sides.
- Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
- Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
- Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
- In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
- Add both eggs and the milk and beat well, using an electric mixer.
- In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
- Add HALF of the flour mixture to the shortening mixture, beating until smooth.
- Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
- Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
- Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
- Take your toothpick and poke holes all over the surface of the cake.
- Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
- Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
- Add in about 1/3 cup of the remaining Coke.
- Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
- Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
- Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.