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Wednesday, March 2, 2011

Weird Wednesday: "Coke" au Vin and Chocolate Coke Cake

So, I had an excellent suggestion (thanks Carina!) to make Wednesday's theme "Weird" Wednesday. I started googling for "weird" foods and I saw several lists that contained okra, collard greens and fried green tomatoes. Um, how are those weird foods? I was literally raised on all of that. On the same list I saw kimchee, a traditional Korean dish made with the exotic vegetable CABBAGE. I've had kimchee, it was tasty. I came to the conclusion that somebody's "weird" food was somebody else's home-cooking; classing those things as "weird" seems disrespectful.

My next idea was to simply showcase unusual uses and treatments of familiar foods. In that vein I present to you, "Coke au Vin"! (I know, coq means rooster and all but since Coca Cola is sometimes called the house wine of the south I thought it was still pretty funny!)

I simply sauteed some seasoned (salt and paprika) chicken tenderloins in a few ounces of coca-cola. The sugar caramelized and turned the chicken tenderloins a nice brown color and kept everything very moist. For side dishes I steamed some frozen corn and tossed together some broccoli slaw. My go-to coleslaw sauce is super simple, a tablespoon of honey in a bowl whisked with a bit of apple cider vinegar and then add salt, pepper and mayonnaise until you reach the desired consistency. (It takes me about 3/4 C of mayo but I like my coleslaw on the dry side.)

I also made a Chocolate Coke Cake, something that used to be my specialty when I first started baking in grade school. I even won the baking contest at church when I was in 5th grade. The recipe is everywhere on the internet, but basically you add 1 C of coca- cola, 1/2 C buttermilk, 2 eggs, and a tsp of almond extract to a box of chocolate cake mix and mix it up. I top the batter with a few handfuls of chocolate chips. They sink down and melt into the cake as you bake it in a greased 13 x 9 inch pan for 40 minutes at 350 degrees. Then you make chocolate cola frosting. 1 stick of butter, 4 TB of unsweetened cocoa powder, melted together over medium heat, then add in 1/3 C of coca cola, when it JUST starts to bubble mix it with 4 C of sifted powdered sugar. Whip it all together and spread/pour it over warm cake and then let both cool for 20-30 minutes on a rack. YUM!

If you have any good ideas for me for Weird Wednesdays please leave me a comment! Thanks!


  1. Okay...cooking with Coke definitely counts as weird. :)

    How did the family react to the meal?

    The cake sounds interesting...I might have to try it.

  2. I made a chocolate cherry coke cake for the 5th grade baking contest now that I think about it. It is a very moist but not goopy cake. The entire meal took one can of coke. 1/2 C for the cake, 1/3 C for the frosting and then whatever was left over went into the chicken. The kids and Dh liked everything, the cake was a HUGE hit. The chicken was fine, but not something I'd probably do again as we actually very rarely have coke in the house. I had an upset stomach yesterday so I asked Dh to stop and get me some. I have other chicken prep methods I like just as well or better.

  3. You know, our Coke tastes different over here in Oz. Something about being made with cane sugar (which we have in abundance), and not corn syrup (which we don't). Not that it would make any difference to your recipe...just a weird fact for you. :) I might try the cake sometime...but I won't tell anyone what's in it until they taste it. :)

  4. Oooh! You can get cane sugar cokes in Texas, but they cost a little bit more. Or if you can find cokes from Mexico they are made with cane sugar. Tasty! As far as coke cake, I know it sounds weird but it is a fairly common Southern American recipe, as is 7-Up poundcake. What can I say? We love our sodas!

  5. I'm confused by your coke cake instructions -- there's no flour or sugar -- did you mean add those things to a regular cake recipe, or what?

    I admit I haven't made coke cake since I was a little girl but it just seems like something is missing - or else I am misreading this. Help!


  6. Sorry! I forget there are REAL cake bakers out there. You add all of that stuff to a box of chocolate cake mix, any brand will do! I blame my constant sleep deprivation for forgetting to say that. I don't think I'd sully a good homemade cake with coca cola! ;)

  7. oh, ok. I think the recipe that I used was from scratch but it's been so long I can't be sure. Probably have it in some church cookbook or another around here. But the cake mix version is even better (easier)!

  8. It is easier, I made a cake from scratch once and it wasn't that great. I am a good baker, but cakes are fussy. I am a boxed mix girl. :)

  9. I've never cooked with Coke before but I've used Sprite a lot of times....with pork! It must be a Filipino thing?...not sure. We marinate pork in sprite and some other stuff of course and for the most part, these are 'barbecue' or 'grilled' pork dishes. Or you can bake them too. I guess it helps in tenderizing?...again, not sure. :-)

  10. Oh, that is so cool! I never even thought about other types of soda! So what else do you put in the marinade if you don't mind me asking?