Coca-Cola cake was a favorite at family reunions during the 1950s. It resembles Mississippi mud cake, a chocolate sheet cake studded with marshmallows that are sprinkled on the top before baking or immediately after while the cake is still hot. In Mama’s Tea Cakes: 101 Delicious Soul Food Desserts, chef and author Wilbert Jones stirred the marshmallows into the batter before putting his version of the cake in the oven. If that wasn’t decadent enough, in 1997, the Cracker Barrel restaurant chain used twice the cocoa, intensifying the taste. Their rendition was called Double Chocolate Fudge Coca-Cola Cake. —Toni Tipton-Martin
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.