Chocolate Cola Cake

nonstick spray for the pan

2 cups flour

1 cup granulated sugar

1 cup packed dark brown sugar

1/2 teaspoon kosher salt

1/2 pound (2 sticks) salted butter

1/4 cup natural unsweetened cocoa powder

1 cup cola (no diet)

1 teaspoon baking soda

1/2 cup buttermilk at room temp

2 large eggs, at room temp, lightly beaten

1 teaspoon vanilla 

Frosting: 

12 tablespoons ( 1 1/2 sticks) salted butter at room temp

1/2 cup natural unsweetened cocoa powder

1/4 cup cola (not diet)

2 cups powdered sugar

Preheat oven to 350 degrees. spray 9x13 dish

In a large bowl whisk together flour, sugar, brown sugar, and salt.

In a small pan, bring the butter, cocoa, and cola to a boil over medium-high heat , stirring until smooth. Pour into the flour mixture and whisk until smooth.

In a small bowl dissolve the baking soda in the buttermilk. Pour into the flour mixture and whisk until smooth. Whisk in the eggs and vanilla.

Pour the batter into the prepared pan and bake until a tester comes out clean, 40-45 minutes. Cool in pan on a wire rack.

To make frosting: In a stand mixer fitter with a paddle attachment, beat the butter on medium speed until smooth. Add the cocoa and cola and beat on low speed until smooth. Scrape the bowl. Beat in the remaining 1 cup powdered sugar on medium speed. Scrape the bowl. Spread over the cooled cake before slicing and serving. 

If any cake is left over, cover the pan tightly and store at room temp for up to 2 days. 

makes 12 servings.