Grady Spears
Chef Spears notesin A Cowboy in the Kitchen that
cowboys have always been weak for sweets and that
dessert usually gets a wild reception in cowboy country.
This cake, created by Grandma Spears herself, is one
of the most requested dishes at the chef’s Nutt
House Restaurant in Granbury, Texas.
Grandma Spears’
Coca-Cola Cake
1cupbutter 2cupssugar
1cupCoca-Cola 2cupsflour
3tablespoonscocoa FROSTING:
1/2cupbuttermilk 1cupbutter
1teaspoonbakingsoda 3tablespoonscocoa
1teaspoonvanillaextract 6tablespoonsCoca-Cola
2eggs,beaten 11/2cups
confectioners’ sugar
1. Preheat oven to 350°F. Combine butter, Coca-Cola and cocoa in a medium saucepan and cook
over low heat until boiling; cool.
2. Beat buttermilk, baking soda and vanilla in a
small bowl. In a separate bowl, beat together eggs,
sugar and flour.
3. Stir all three mixtures together, mixing well. Pour
the batter into a greased 9-by-13-inch baking
dish and bake for approximately 1 hour, or until
a toothpick inserted in the center comes out clean.
4. To make the frosting, combine butter, cocoa
and Coca-Cola in a medium saucepan and bring
to a simmer over low heat; whisk in sugar and
remove from heat.
5. Pierce holes throughout the hot cake with a fork.
Spread the frosting on the cake and let cool.
Makes 16 servings.
Buttermilk Ice Cream
1cupwater 1tablespoon
1cupsugar cornsyrup
2cupsbuttermilk Koshersalt
Juice and grated
peel of 1 lime
1.Place water and sugar in a small saucepan and
bring to a boil over high heat. Cool and refrigerate
until chilled.
2.Combine buttermilk, lime juice, lime peel, corn
syrup and chilled sugar syrup. Season to taste with
salt. Freeze in an ice-cream maker according to the
manufacturer’s instructions. Makes 6 servings.
