In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb.
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This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream.
You might think of the Cuba Libre as a simple rum and Coke, but there's more to it than just that.
Be sure to make the glaze in a high-sided saucepan to avoid a mess in the kitchen, and burning yourself! For the rum, I prefer Nicaraguan Flor de Caña, but you can use your favorite brand....