Southern food is definitely known to be high calorie and high fat. Interestingly, its the one area that could really benefit from the healthy Mediterranean diet, with growing seasons, great rain and soil, and an abundance of seafood in the Gulf and the rivers.
There were many recipes for this cake on the net, but the one I’ve now made my adaptation is simple, moist and wonderful.
In this southern classic try to use a quality cocoa powder for the best result:
2 cups flour
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
Combine dry ingredients in your mixer.
Preheat oven to 350 F or 185 C.
In a saucepan melt butter and add other ingredients until liquid:
1 cup butter
1 cup Coca-Cola
1/4 cup cocoa powder unsweetened
1/2 cup plain Greek yogurt or other creamy plain yogurt
Mix warm wet ingredients from saucepan into dry in the mixer and combine for at least a minute on medium speed.
1 tsp. vanilla extract
Put in greased 8×8 square pan greased with pam. Bake for 20 minutes, then watch carefully to take out before it gets dry. Center of cake should just spring back when touched lightly.
1/4 cup butter
1/4 cup Coca-Cola
2 tbsp. cocoa powder unsweetened
2 cups powdered sugar
When cake is done and cooling melt butter in small saucepan and add cola and cocoa powder. When liquefied slowly pour in powdered sugar until fully combined with wire whisk. Glaze warm cake, Glaze should melt into cake and drip down the sides.