Rating: 3.8 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 10 Ratings

This chocolate cake has extra spices that bring out the distinctive cherry cola flavor.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
at 350°according to package directions
cool:
1 hr
chill:
5 hrs to 1 day
Servings:
10
Max Servings:
12
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Fourth of July Cherry-Cola Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. Grease and flour a 13x9x2-inch baking pan; set aside. Prepare cake mix according to package directions except substitute cherry cola for the liquid called for and add ground ginger and lime peel. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.

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Instructions Checklist
  • Use a serrated knife to cut top of cake level. Trim edges of cake. Discard trimmed pieces. Cut cake in half lengthwise into two 13x4-12-inch rectangles. Place one rectangle on a serving platter. Spread with tinted icing. Top with second rectangle. Spread with white icing. Refrigerate cake for 1 hour or until icing is set. Wrap cake in plastic wrap. Refrigerate for 4 to 24 hours before serving. Top each slice with a cherry. Makes 10 to 12 servings.

Nutrition Facts (Fourth of July Cherry-Cola Cake)

554 calories; total fat 19g; saturated fat 6g; polyunsaturated fat 3g; monounsaturated fat 8g; cholesterol 81mg; sodium 457mg; potassium 122mg; carbohydrates 96g; fiber 0g; sugar 76g; protein 5g; vitamin a 292IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 61mg; iron 2mg.

Celebration Icing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium mixing bowl beat butter with electric mixer until smooth. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually beat in an additional 2 cups powdered sugar. Divide the mixture in half. To half of the recipe beat in cherry spreadable fruit and red food coloring to make a pink icing. Gradually beat in enough powdered sugar for spreading consistency. To remaining half add enough powdered sugar for spreading consistency. Makes 10 to 12 servings.

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Reviews

10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1