Recipe: Two "secret ingredient" recipes...

I found these 2 rec. last week on Internet and thought someone out there might be interested... I have never seen a cake with Cola in it... (Is it THE drink I know?) I don't drink carbinated water so I don't know how it tastes like? Any idea? The second one is a rice crispy rec. with butterscotch chips in it... Also very different... Both rec. are from Baker's Boulanger site.

regards,

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Secret ingredient Chocolate Fudge Cake

A dark, decadent, mix-in-one-bowl fudge cake. Cola in the batter, cola in the icing.

1 3/4 cups flour
2 cups brown sugar
3/4 cups cocoa - measured then sifted
2 teaspoons baking soda
1 teaspoon baking powder
pinch salt
2 eggs
1/2 cup vegetable oil
1 cup cola
1 cup buttermilk
1 teaspoon vanilla

Preheat oven to 350 F. Lightly grease a 9 by 13 inch baking pan.

Sift together dry ingredients and place in a large bowl. Into the centre stir remaining ingredients with a whisk to make a smooth, thin batter. Whisk about 3 minutes. Pour into pan and bake until cake tests done, about 40-45 minutes.

Cool cake on counter, then refrigerate while preparing icing.

COLA FROSTING
1/4 cup unsalted butter
3 tablespoons cocoa
1/3 cup cola
4 cups icing sugar - measured, then sifted

Combine butter, cocoa, and cola and icing sugar and mix slowly to combine ingredients. Whip or beat until fluffy and smooth. Frost cake.

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Secret Ingredient Rice Crispies Squares

Kids rarely tire of these and there is never one square left at the bake sale! In this version, the secret ingredient is the addition of butterscotch chips. These melt in along with the marshmallows and help create a more substantial, uniquely tasty Rice Crispies Square. This has become one of our most sought after recipes.

Note: Use a large stock or stock pot to make this big batch, then freeze. Lots for the bake sale - extras go into school lunches. The recipe can be halved.

1/2 cup unsalted margarine or butter
10 cups miniature marshmallows (2 x 1/2 pound packages)
1 1/4 cups miniature butterscotch chips
1 1/2 teaspoon vanilla
12 cups rice crisp style cereal

Line two large cookie sheets with wax paper or baking parchment.

In a large, heavy-bottomed stock pot, over low heat, melt the margarine and marshmallows. Do this slowly so as not to scorch the bottom of the pot.

Stir in butterscotch chips and allow to melt slowly. Stir in vanilla, then all of the cereal and blend, using a large wood spoon or rubber spatula.

Turn out evenly onto prepared cookie sheet. With hands dipped in cold water, flatten mixture on as evenly as possible onto sheets.

Allow to set. Cut into squares. Place in freezer. Once chilled, remove squares and wrap separately (for home snacks and school lunches) or in a bakery box for bake sales.

Yield: 48-60 squares