Chocolate cola cake

12 servings

Ingredients

Quantity Ingredient
18½ ounce DEVIL'S FOOD CAKE MIX
16 ounces BOTTLE, COKE
3 ounces CHOCOLATE CHIPS
12 eaches RIPE STRAWBERRIES
½ cup BUTTER
16 ounces CONFECTIONERS SUGAR
3 tablespoons POWDERED CHOCOLATE DRINK MIX
1½ teaspoon VANILLA

Directions

HEAT OVEN TO 350 DEG F.; GREASE A 9 X 13 PAN. PREPARE CAKE MIX AS DIRECTED ON PACKAGE, USING 1⅓ CUPS OF COLA IN PLACE OF WATER. POUR PREPARED CAKE MIX INTO PAN. BAKE FOR 30 MINUTES OR UNTIL WOODEN PICK INSERTED IN MIDDLE COMES OUT CLEAN. INVERT CAKE ONTO WIRE RACK. COOL COMPLETELY. SLICE CAKE THROUGH MIDDLE WITH A BREAD KNIFE. BEAT BUTTER IN A LARGE BOWL, AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. GRADUALLY ADD CONFECTIONERS SUGAR AND CHOCOLATE DRINK MIX. ADD REMAINING ⅓ CUP COLA. MIX WELL. SPREAD HALF THE FROSTING ON CAKE. PLACE REMAMING HALF OF CAKE ON TOP. SPREAD REMAINING FROSTING OVER TOP. MELT CHOCOLATE CHIPS IN SAUCE PAN OVER LOW HEAT AND DIP STRAWBERRIES TO HALFWAY. COOL IN REFRIGERATOR, THEN PLACE ONE ON EACH PIECE OF CAKE. MAKES 12 SERVINGS.

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