Cracker Barrel Coca Cola Cake Insanely Good from insanelygoodrecipes.com
Introduction
Are you in the mood for a rich and decadent chocolate cake? Look no further than the chocolate crack cake. This cake is a chocolate lover's dream come true. It's moist, fudgy, and has a crispy topping that gives it its name. This recipe is easy to make and will be a hit at any gathering.
Ingredients
For the cake: - 2 cups granulated sugar - 1 3/4 cups all-purpose flour - 3/4 cup unsweetened cocoa powder - 1 1/2 teaspoons baking powder - 1 1/2 teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup milk - 1/2 cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water For the topping: - 1/2 cup unsalted butter - 1/4 cup unsweetened cocoa powder - 1/4 cup milk - 3 cups powdered sugar - 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan with butter or cooking spray. 2. In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. 4. Stir in the boiling water. The batter will be thin but don't worry, this is normal. 5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 6. While the cake is baking, prepare the topping. In a medium saucepan, melt the butter over low heat. 7. Add the cocoa powder and milk to the melted butter and stir until well combined. 8. Remove the saucepan from the heat and whisk in the powdered sugar and vanilla extract until smooth. 9. When the cake is done baking, remove it from the oven and let it cool for 5 minutes. 10. Pour the topping over the warm cake, spreading it evenly with a spatula. 11. Let the cake cool completely before serving. Enjoy!
Nutrition
This chocolate crack cake is definitely not a low-calorie dessert, but it's worth the indulgence. Here's the nutritional information for one serving (based on 16 servings): - Calories: 435 - Fat: 16g - Saturated Fat: 8g - Cholesterol: 55mg - Sodium: 316mg - Carbohydrates: 73g - Fiber: 2g - Sugar: 58g - Protein: 3g
Tips and Variations
- To make the cake even more chocolatey, add some chocolate chips to the batter before baking. - For a boozy twist, add a splash of Kahlúa or Bailey's to the topping. - If you don't have a 9x13 inch baking pan, you can use two 8-inch round cake pans instead. Just adjust the baking time to 25-30 minutes. - This cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Conclusion
The chocolate crack cake is a simple yet impressive dessert that will satisfy any chocolate craving. This recipe is perfect for special occasions or just as a treat for yourself. So go ahead, indulge in a slice (or two) of this delicious cake.