A Book and A Cook: Pokey's Quixie Chocolate Cake

Headline Goes Here

JACKSONVILLE, Fla - Nothing says delicious like a chocolate cake, and this one is inspired by A Book and A Cook's July book: Spring Fever. Grab a fork, because this recipe is amazing.

Pokey's Quixie Chocolate Cake

2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 cup butter
1/4 cup cocoa powder
1 cup  Quixie Cherry Soda (Cheerwine) or Coca-Cola
1/2 cup buttermilk
2 eggs
1 tsp vanilla
For the frosting:
1/2 cup butter
1/4 cup cocoa powder
1/2 cup Cheerwine or Coca-Cola
1 Tbsp maraschino cherry juice
4 cups confectioners' sugar

Pre-heat oven to 350 degrees. Grease a 9×13 inch pan well with butter or shortening. In the bowl of an electric mixer fitted with the paddle attachment combine the flour, sugar, salt, baking soda and cinnamon. Mix to combine.

In a small saucepan combine the butter, cocoa powder, Cheerwine, and buttermilk. Stir over medium heat until butter has melted and mixture has combined.

Remove chocolate mixture from heat, and with the mixer running on low, slowly pour into the flour mixture. Add in eggs one at a time, then the vanilla. Mix until combined, then pour into prepared baking pan.

Bake for 30 minutes, or until a toothpick comes out clean.

While cake is baking, make the frosting/glaze. In a large saucepan, combine the butter, cocoa powder, Cheerwine, and maraschino juice. Bring to a boil, remove from heat, and carefully whisk in 4 cups of confectioner's sugar until smooth.

Pour the frosting over the warm cake. Let sit for at least 2 hours before cutting, or even overnight. I've found it's even better on the second day than it is on the first!

Source: adapted from MayFlaum.com, originally published from The Junior League of Athens, GA. 

Copyright 2013 by News4Jax.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.