• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1 1/2 tsp. vanilla
• 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
• 2 Tbsp. unsweetened cocoa powder
• 2/3 cup cola

Frosting:

• 4 Tbsp. unsalted butter
• 2 Tbsp. unsweetened cocoa powder
• 6 Tbsp. cola
• 2 cups powdered sugar, sifted
• 1 tsp. vanilla

Directions:

1. Preheat oven to 350°F.  Grease and flour a 9x13 cake pan.  Whisk flour, sugar, baking soda and salt.  In a separate bowl, whisk eggs, buttermilk and vanilla.
2. In a pan, combine butter, cocoa and cola; cook over low heat, stirring until butter has melted.  Stir into flour mixture, then whisk in egg mixture.
3. Pour batter into cake pan and bake until a toothpick inserted in center comes out clean, 35 - 45 minutes.
4. To make frosting; cook butter, cocoa and cola over medium-low heat, stirring until butter has melted and ingredients are well mixed.  Place powdered sugar in a large bowl.  Pour cola mixture over sugar and whisk well.  Stir in vanilla.
5. Poke holes all over top of hot cake with a fork or toothpick.  Pour warm frosting over cake.  Let cake cool in pan on wire rack.

(Read the following information only if you desire to feel guilty! )
16 servings.  Per Serving:  329 cal; 13g fat; 58mg Chol; 1g fiber; 3g protein; 52g carb; 95mg sodium.

Shannon