I don’t know how you feel about Cracker Barrel restaurant, but around here, they are a whole big thing.
I know that not all of you have a Cracker Barrel. I grew up in lots of other states, and while we had things like Bob’s Big Boy and Friendly’s (miss them both so so much), here, we have the Cracker Barrel.
The Cracker Barrel is basically like an old timey store connected to an old timey restaurant. The best part about the old timey store is the candy. They have lots of cool candy, but the only problem is that it costs like infinity dollars. So if you’re going to buy the old timey candy, do it BEFORE you eat and not after. Because by the time you eat and get all full and pay all the monies, the last thing you want to do is spend two dollars on candy wax bottles.
But then later you get home and wish you would have bought the candy.
Trust me on this.
The other good thing about Cracker Barrel is that they serve breakfast all day long. So if you get out of church at like 11:30 but still want breakfast, it’s perfect.
(we pretty much always get breakfast, but every now and then I get a fried chicken salad which is weird because I mostly dip the chicken and boiled eggs in ranch and leave the lettuce because I’m twelve)
The only BAD thing about getting breakfast is you never get dessert after. And every time we go, there is a dessert card on the table with a perfect square of Double Fudge Coca Cola Cake with a scoop of ice cream on top. And I’m always like, “I’m doing it!! Today I’m ordering dessert!!” But then I get so full and I change my mind and regret it later. So this time…
I came home and made it for later! And it’s a WHOLE cake, so I also got to eat some for lunch on Jon David’s first day back to school after Winter Break. Then I took a picture and showed him when he came home.
I was all, “How was YOUR DAY at SCHOOL? Because I sat at home and ate cake!!”
Sometimes I think he wants to fire me.
The cake is absolute PERFECTION. Chocolatey, kind of dense, kind of fluffy. I adapted it from a recipe I found online, but I subbed Dark Chocolate Cocoa Powder for regular because all the reviews said, it was “Just chocolatey enough” and I was like…yeah, no. That means it’s not chocolatey enough for ME.
This is perfect for Sunday supper, potlucks, or Tuesdays. It’s in my permanent rotation now — we all loved it!!
- 1 cup coca cola
- 1/2 cup vegetable oil
- 1/2 cup (1 stick) salted butter
- 3 heaping-ish Tablespoons dark cocoa powder
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 stick salted butter
- 3 tablespoons dark cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Preheat oven to 350. Butter and flour a 9x13 pan and set aside.
- In the large bowl of a mixer, stir together sugar and flour and set aside.
- In a saucepan, bring cola, oil, butter and cocoa to a boil. Pour into the flour mixture and beat on medium low for about a minute. Add eggs, buttermilk, baking soda and vanilla and beat on medium for a minute more. Spread batter into prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Immediately upon removing cake from oven, prepare frosting.
- In a saucepan over medium heat, bring butter, cocoa powder and milk to JUST boiling. Remove from heat and whisk in powdered sugar and vanilla. Pour over cake and quickly spread. Let cake cool to room temperature, then cover and refrigerate until serving.
Adapted from CD Kitchen
This is one of those cakes that is perfect for ANY occasion. I hope you enjoy it!!
And since we are talking about cake, my friend Shelly happened to make her grandma’s Sunday Chocolate Cake. Doesn’t it look perfect?
We all know grandma’s recipes are the best, so hop over and take a peek!!
Enjoy and have a fabulous Thursday!!