Copycat Cracker Barrel 40th Anniversary Double Fudge Cola Cake

Recipe by HeatherFeather
READY IN: 2hrs 40mins




  • 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.