So, I decided to make a cake, based loosely on a coca cola cake that was made popular in 1997 by Cracker Barrel restaurants. This version with Cheerwine is so moist, however, in spite of the ingredients, does not come off overly sweet, which is a good thing. Even the icing, or topping, is quick and is better to go on the cake while still warm. With all the picnics we do during the summer, this is sure to be a hit.
Cheerwine Soda Sheet Cake
1 cup (2 sticks) unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
2 large eggs
1 cup Cheerwine (not diet!)
1/2 cup buttermilk
1 tsp. vanilla
2 cups KAF all-purpose flour
1 tsp. baking soda
1/2 cup Dutch-processed cocoa
1 1/2 cups miniature marshmallows
1/2 cups (1 stick) unsalted butter, melted
1/3 cup Cheerwine soda
1 tsp. vanilla
2 cups confectioners' sugar (16 oz-1 box)
1 cup rough chopped pecans
Preheat oven to 350F-degrees. Spray a 9" x 13" sheet pan with baking spray and line with parchment paper. I used my spring-form pan, but a regular sheet pan works great.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together for 4-5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, incorporating well. In a 2-cup glass measure, mix the Cheerwine, buttermilk and vanilla together. Also, mix the dry ingredients together in a separate bowl. Add the dry ingredients to the egg/sugar mixture while the mixer is on low speed alternately with the wet ingredients; starting and ending with the flour mixer. Mix on medium for 1 minute.
Use the rubber spatula to scrape down sides and make sure all ingredients are incorporated. Spread the batter into the prepared pan.