Title: Chocolate Cola Cake
Categories: Cake Dessert
Yield: 12 Servings
| 18 1/2 | oz | DEVIL'S FOOD CAKE MIX |
| 16 | oz | BOTTLE, COKE |
| 3 | oz | CHOCOLATE CHIPS |
| 12 | | RIPE STRAWBERRIES |
| 1/2 | c | BUTTER |
| 16 | oz | CONFECTIONERS SUGAR |
| 3 | tb | POWDERED CHOCOLATE DRINK MIX |
| 1 1/2 | ts | VANILLA |
HEAT OVEN TO 350 DEG F.; GREASE A 9 X 13 PAN. PREPARE CAKE MIX AS DIRECTED
ON PACKAGE, USING 1 1/3 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 1/3 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.