Tweet
This is a very sweet cake 
I cannot remember where I got this recipe but I think maybe an older version of Taste of Home. This is a newer twist to the original Cola Cake ~ Fatkat
CHERRY COLA CAKE
1 box German Chocolate Cake Mix
Cherry cola
1-1/2 tsp ground ginger
1 tsp finely shredded lime zest
1 recipe for Celebration Icing
10-12 fresh sweet cherries with stems
~Celebration Icing~
In a medium bowl, beat 1/3 cup softened butter with electric mixer until smooth. Gradually add one cup powdered sugar and beat well. Slowly beat in 3 TBS milk and 1 tsp vanilla. Gradually beat in 2 more cups powdered sugar. Divide icing into separate bowls. To one of the bowls, beat in 2 TBS cherry fruit jam and a drop of red food coloring to tint the icing pink. Add more powdered sugar to make spreading consistancy. Set aside.
~Cake~
Preheat oven to 350°. Grease and flour a 13x9x2 cake pan. Set aside. Prepare cake mix according to package directions EXCEPT use the cherry cola in place of the water. Add ginger and lime zest. Pour into pan and bake according to package directions. Cool slightly and then remove from pan to cool completely. Use a serrated knife to cut the top off cake to make level. Trim edges. Cut cake in half lengthwise. Place one rectangle on a serving plate and spread with the pink tinted icing. Place the other half of cake on top and spread with white icing. Refrigerate 4 hours or longer before serving. Top each slice with a fresh stemmed cherry.
I cannot remember where I got this recipe but I think maybe an older version of Taste of Home. This is a newer twist to the original Cola Cake ~ Fatkat
CHERRY COLA CAKE
1 box German Chocolate Cake Mix
Cherry cola
1-1/2 tsp ground ginger
1 tsp finely shredded lime zest
1 recipe for Celebration Icing
10-12 fresh sweet cherries with stems
~Celebration Icing~
In a medium bowl, beat 1/3 cup softened butter with electric mixer until smooth. Gradually add one cup powdered sugar and beat well. Slowly beat in 3 TBS milk and 1 tsp vanilla. Gradually beat in 2 more cups powdered sugar. Divide icing into separate bowls. To one of the bowls, beat in 2 TBS cherry fruit jam and a drop of red food coloring to tint the icing pink. Add more powdered sugar to make spreading consistancy. Set aside.
~Cake~
Preheat oven to 350°. Grease and flour a 13x9x2 cake pan. Set aside. Prepare cake mix according to package directions EXCEPT use the cherry cola in place of the water. Add ginger and lime zest. Pour into pan and bake according to package directions. Cool slightly and then remove from pan to cool completely. Use a serrated knife to cut the top off cake to make level. Trim edges. Cut cake in half lengthwise. Place one rectangle on a serving plate and spread with the pink tinted icing. Place the other half of cake on top and spread with white icing. Refrigerate 4 hours or longer before serving. Top each slice with a fresh stemmed cherry.