Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1-1/4 cups sugar

  3. 3 eggs

  4. 1-1/2 teaspoons vanilla extract

  5. 1-1/2 cups all-purpose flour

  6. 1/4 cup baking cocoa

  7. 1/4 teaspoon baking soda

  8. 1/8 teaspoon salt

  9. 1/3 cup BREAKSTONE'S® Sour Cream

  10. 1/3 cup cola

  11. 1/2 cup chopped pecans ICING:

  12. 1 cup confectioners' sugar

  13. 1 tablespoon baking cocoa

  14. 1 tablespoon butter, softened

  15. 2 to 3 tablespoons cola

  16. 2 tablespoons chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with sour cream and cola. Beat just until combined. Fold in pecans. Coat a 7-in. tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For icing, in a small bowl, combine the confectioners' sugar, cocoa and butter. Stir in enough cola to achieve desired consistency. Frost cake; sprinkle with pecans. Yield: 6 servings.


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