Coca Cola Recipes with a bit of history

Today’s Food History

on this day in…

• 1893 The Coca-Cola trademark was recorded.

• 1930 Scotch tape was developed by Richard Drew of the 3M Company.

• 1980 Due to record high sugar prices, Coca Cola begins substituting high fructose corn syrup for half of the sucrose (sugar) used in Coca Cola.

• 1990 The first McDonald’s restaurant in Moscow, Russia opens.

• 2001 Germany announced plans to destroy 400k cattle due to the mad cow crises. We know it now as Mad Cow Disease

Because Coca Cola was so very important in history on this day in the food circuit I thought I might share a recipe for coca cola

85g butter
1/3 cup plain yogurt

 German chocolate cake mix

1 cup (250ml) Coca Cola

2 cups (250g) plain flour

1 1/3 cups (300g) white sugar

1 teaspoon bicarb soda

1/2 cup (125ml) buttermilk

2 eggs

1 teaspoon vanilla essence

 

Preheat oven to 180 degrees C. Grease and flour two 20cm cake tins.

In a medium saucepan heat butter, yoghurt, chocolate and cola until chocolate is completely melted

In a large bowl mix flour, sugar and bicarb soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into tins.

Bake at 180 degrees C for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.

 

 

 

 

Coca Cola Tres Leches Cake

Yields about 20 servings (recipe source cooking classy)

 

 

1 (15.25 oz) box Devil’s Food Cake Mix (such as Betty Crocker)

1 1/4 cups Coca Cola or Cherry Coca Cola

1 Tbsp vegetable oil

4 large eggs

1 cup sweetened condensed milk

2/3 cup evaporated milk (1 5oz can)

2/3 cup heavy cream

1 cup Coca Cola or Cherry Coca Cola

Sweetened Whipped Cream Frosting:

1 1/3 cups heavy cream

1/4 cup granulated sugar

(Note: if you like cool whip you could use that instead, I just prefer the real thing)

Red Sprinkles, chocolate sprinkles or crushed cherry lollipops (optional)

Preheat oven to 350 degrees. In a large mixing bowl combine cake mix, 1 1/4 cups Coca Cola, vegetable oil and eggs. Blend ingredients together using an electric mixer, on low speed for 30 seconds, then increase speed to medium and blend mixture for 2 minutes. Pour mixture and evenly spread into a greased 13×9 baking dish. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven and allow cake to cool for 5 minutes.

Meanwhile, in medium mixing bowl, whisk together sweetened condensed milk, evaporated milk and 2/3 cup heavy cream. Add in 1 cup Coca Cola and mix until combined. Poke cake every 1/2″-1″ with a long tinned fork. Slowly pour Coca Cola milk mixture evenly over entire cake. Allow cake to rest, uncovered for 30 minutes at room temperature. Cover cake with plastic wrap and refrigerate for 1 hour (or overnight) until cake has cooled completely and the majority of the milk mixture has been absorbed.

In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Stir in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over cooled cake. Sprinkle frosted cake with optional sprinkles or crushed lollipops. Serve immediately (note: when cutting and plating I’d recommend using a spatula to lift cake from pan, this isn’t one of those cakes you can plate using a fork). Store cake in refrigerator (note that the sweetened whip cream will begin to separate after about 3 hours).

 

 

 

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