Should I buy an electric pressure cooker (Instant Pot)?

Should I buy an electric pressure cooker, and if so, what brand?  This may be a question you have asked yourself; I know I did.  My answer to you would be a resounding, "Yes!"  

• The brand Instant Pot with the word "instant" in the name leads people to believe that food is cooked in a matter of minutes, which is a bit of a misnomer in most cases.  By the time you take into account the preparation of ingredients, the pot coming to pressure, the actual cooking time, and then the pressure release, recipes can take as long to cook as they do in traditional ways.  However, you don't have to stand at a hot stove to adjust the heat, stir the contents, or monitor liquid evaporation.  You will usually only have one pot to wash.  While the electric pressure cooker (EPC) does all the work, you can do other things.
• EPC's excel in cooking things that traditionally take a long time in the oven, slow cooker, or on the stove top like meats, stews, soups, and beans.  Yet they still taste like they've been simmering for hours.
• The pot's pressure forces liquid into foods making them tender and adding flavor.  Also, when you pressure cook vegetables, you use shorter cooking times, which keep nutrients in the food.
• You can cook meat from a frozen state.  (This works best with small cuts of meat.)
• You save money using a pressure cooker over a stove or oven as they use less energy, have shorter cooking times, and my favorite part...they don't heat up your house!
• EPC's are very safe to use as they have several built-in safety features.  
• When the pressure cooker time ends, most EPC's switch to the Keep Warm setting, which keeps your food at a safe serving temperature.

Now that I've convinced you to buy one, which brand should you get?  There are many good brands out there--Instant Pot, Mealthy, Fagor, Cosori, etc. My advice is to purchase a brand that has easily available extra parts, accessories, and great customer service.  Go to the website of the brand you're considering and see what is available to purchase.  Contact customer service with a question or two to see how they respond.  Look on Amazon to see if you can purchase parts/accessories, and if the EPC you're considering is available for sale on Amazon, read the reviews.  See if the company has an official FB page and read customer posts.  These suggestions will help you purchase the brand that is right for you.

When I was ready to purchase an EPC using the above criteria, I narrowed my choices down to the Instant Pot Duo Plus and the Mealthy Multipot.  I wanted 9 functions, low/high pressure, a stainless steel pot, and an LCD screen.  Both machines have almost identical buttons, so any recipe I found for one would work for the other.  I ultimately chose the Mealthy Multipot available on Amazon or at https://mealthy.com/.  It offers a lot of bang for the buck with an LCD screen including a cooking graph along with several included accessories like a steamer basket, silicone mitts, and an extra gasket.  I contacted customer service (CS) by chat, phone, and email and received fast, accurate replies.  The best tribute to their CS department is that one time, I called with a question but received a recording stating that their CS reps were busy and to leave a number and message.  I chose not to leave a message, but a few minutes later, a CS rep called back to see if they could help me in any way.   A person can't get a company to call them back when they DO leave a message...let alone when they don't!  I was really impressed by that.

Here is a well-respected blogger's (This Old Gal) opinion of the two machines:  https://thisoldgal.com/mealthy-multipot-and-instant-pot/

Which size and model should I get?  Most recipes are written for 6-quart machines, and that size is great for small families.  If you cook for a lot of people, you might consider an 8-quart.  Adjustments are pretty easy to make for the 8-quart, and you can always cook less in an 8-quart but not more in a 6-quart.  I have a 6-quart, and it is plenty big for the two of us allowing leftovers most of the time.  At this time, Mealthy makes a 6-quart model and an 8-quart model. Instant Pot has several sizes and models explained well in this article:  https://www.hippressurecooking.com/which-instant-pot-model-is-right-for-you/

How do I work this thing?  Because the Mealthy and Instant Pot are so similar, this video will help with either choice!  https://www.youtube.com/watch?v=rjj08liF8aw

First things first--the water test:  To get comfortable using your machine and to make sure it is working correctly, do the water test.  This video shows how:  https://www.pressurecookrecipes.com/instant-pot-water-test/

Now what?  Where do I get accurate recipes?  Your EPC will come with a recipe booklet, but you will find yourself quickly wanting to make more deliciousness!  Until you feel you are knowledgeable about your EPC and what constitutes a good recipe, any of the sites I've used above are trusted sites with many good recipes.  I do not recommend Pinterest.  There are a lot of people posting recipes who have no idea what they're doing, and the recipes will fail.  

In addition, I have found the official Facebook pages for the Instant Pot (Instant Pot Community) and Mealthy (Mealthy Multipot Pressure Cooker Community) to be invaluable.  You'll find the same bloggers mentioned over and over again along with the same recipes.  For example, when someone requests a good recipe for rice pudding, the same recipe is often recommended, because it is good and it works.  And, of course, any recipe I post will be from a trusted site, and I will have made it at least twice to test for accuracy before I post it.

I highly recommend Salsa Chicken Burrito Bowls for your first foray into pressure cooking. In about an hour with very little hands-on time, you'll have a perfectly cooked, complete meal made with 5 ingredients. Prepare to be impressed!

Click here for the recipe!

How do I clean my EPC? Amy and Jacky of Pressure Cook Recipes explain:  https://www.pressurecookrecipes.com/instant-pot-cleaning/  Consult your owner's manual for lid care. 

Jeffrey Eisner of Pressure Luck Cooking also has a good cleaning tips/other information video:  https://www.youtube.com/watch?v=ym-659M6KkE

There is so much more I could write about--what accessories I like, how to customize the presets, trouble-shooting advice, what the different settings mean, cookbooks I like--and I may in a future post.  But a lot of this information is available online if you google it.  I'll leave you with one last video--Pressure Luck Cooking's Top Ten Instant Pot Tips.  Jeffrey Eisner's recipes are fantastic, and he includes videos of them to help you, as well.  https://www.youtube.com/watch?time_continue=15&v=y13_5yaWWjI

If I can help in any way, please reach out.  Happy pressure cooking!

Pressure Cooker Salsa Chicken Burrito Bowls and Tutorial

If you're new to the pressure cooking (Instant Pot) world, I highly recommend Salsa Chicken Burrito Bowls for your first foray into pressure cooking. In about an hour with very little hands-on time, you'll have a perfectly cooked, complete meal made with 5 ingredients. Prepare to be impressed!

Optional toppings of cheese and cilantro shown.  Salt not shown.

Pressure Cooker Salsa Chicken Burrito Bowls

Yield:  4-6 servings

Approximate Total Time:  1 hour, 5 minutes

Electric Pressure Cooker Size:  6 quarts

1.5 - 2 pounds boneless, skinless chicken thighs, fat removed (breast instructions below*)

Salt

1 (16 oz.) jar salsa

1 cup white rice, rinsed**

Water

Optional toppings:  sour cream, cilantro, black olives, cheddar cheese, green onions, avocado, tomatoes, black beans, etc.

Place the chicken thighs or breasts into the inner pot of the pressure cooker and season with salt.  Pour the entire jar of salsa on top. If it seems really thick, add a splash of water to help the pot come up to pressure; stir.  Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a 1.5 qt. heatproof bowl***, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 15 minutes on High pressure.  Once the 15-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 13 minutes.

Remove lid.  Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred; return to pot. If the mixture has more liquid than desired, select CANCEL, and then select SAUTE.  Cook, stirring frequently, until the liquid reduces to your liking. Select CANCEL to turn off SAUTE feature. Place the desired amount of rice into a bowl and top with chicken and optional toppings.

Click here for printable format

Recipe adapted from mealthy.com: https://mealthy.com/cook-smarter/dinner-smarter-salsa-chicken-burrito-bowls-an-intro-to-pot-in-pot-cooking

*1.5 - 2 pounds of boneless, skinless chicken breasts can be substituted if desired.  Increase cook time to 22 minutes.  Approximate total time of recipe will be extended.

**If more rice is desired, increase the rinsed rice to two cups and the water to two cups.  No change in time or size of bowl is needed.

***Because of the high pressure, I recommend a stainless steel bowl for PIP (pot-in-pot) cooking.  This is the one I use:  https://www.amazon.com/Tovolo-Stainless-Steel-Mixing-Quart/dp/B001C0B02E/ref=sr_1_3?ie=UTF8&qid=1539612149&sr=8-3&keywords=1.5+qt+stainless+steel+bowl

Salsa Chicken Burrito Bowls 101:

Place the chicken thighs or breasts into the inner pot of the pressure cooker and season with salt.  Pour the entire jar of salsa on top. If it seems really thick, add a splash of water to help the pot come up to pressure; stir.  Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right:

In a 1.5 qt. heatproof bowl, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet. Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 15 minutes on High pressure.  Once the 15-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 13 minutes:

Remove lid.  Look how perfectly the rice cooked! Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred; return to pot:

Place the desired amount of rice into a bowl and top with chicken and optional toppings. Enjoy! :)

Wacky Cake

Wacky Cake has no eggs, no milk, no butter...and is mixed and baked in the same pan.  How easy is that?

Wacky Cake

1 1/2 cups flour

1 cup sugar

3 tbsp. cocoa

1/2 tsp. salt

1 tsp. baking powder

5 tbsp. vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla

1 cup water

Preheat oven to 350 degrees.  Mix dry ingredients in an ungreased 8x8 baker.  Make three holes in the mixture.  Pour the oil in one hole, the vinegar in the second hole, and the vanilla in the third hole.  Pour water over everything and mix.  Bake at 350 degrees for 30 minutes. When cool, dust with powdered sugar, top with icing, or leave plain.

Click here for printable format

Growing up, my mom made this cake for us all the time.  Sometimes called Depression Cake, it is said that someone during the Great Depression figured out how to make a moist, delicious cake without eggs, butter, or milk as these ingredients were difficult to get.

Grandma's American Goulash

This flavorful skillet meal is perfect for weeknight dinners.  It's easy, fast, and made with pantry ingredients.  

A 28 oz. can of crushed tomatoes is shown.  I use half of it and freeze the remaining portion.

Grandma's American Goulash

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Grandma's American Goulash can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/grandmas-goulash/

Notes:

*I use 1 cup of small shell pasta instead of the macaroni and use 93/7 ground beef.

*Recipe can easily be doubled.

Click here to print!

*If made as written and 93/7 ground beef is used, each serving has:

Crock Pot Lemon Garlic Chicken

The classic combination of lemon and garlic proves it's a winner yet again in this mouthwatering chicken dish.

Crock Pot Lemon Garlic Chicken

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Crock Pot Lemon Garlic Chicken can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-lemon-garlic-chicken

Notes:

*I find I need to use more butter and use 4 tablespoons.

*If you prefer a bold lemon flavor, use 1/2 cup of lemon juice.

This chicken is delicious served over brown rice, and I have 2 foolproof recipes for it!

Perfect Pressure Cooker Brown Rice:   http://www.easyaspiecanbe.com/2019/09/perfect-pressure-cooker-brown-rice.html 

Baked Brown Rice:  http://www.easyaspiecanbe.com/2018/09/baked-brown-rice.html

Click here to print!

 

Baked Brown Rice

Foolproof, deliciously perfect brown rice...baked in the oven!

 

Baked Brown Rice

Food Network is a wonderful place to find a large collection of chefs' recipes.  Alton Brown's Baked Brown Rice can be found there:  https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197#!

Notes:

*I recommend Riceland natural long grain brown rice.  No matter what variety, the Riceland brand cooks perfectly every time.

*I use salted butter.

Click here to print!

 

 

Rootitoot Cheesecake

Cheesecake is so easily made in a pressure cooker...no water baths, no overly brown tops, no cracks...just pure perfection.

Rootitoot Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (1 hour, 45 minutes and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-cheesecake/

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• Use Nabisco Honey Maid graham crackers for best results.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients (including the eggs) into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• For the Creme Fraiche layer:  Whisk together the sour cream or yogurt, sugar and vanilla; spread on the hot cheesecake.  Let cool on wire rack for at least one hour. Lightly cover and place in refrigerator overnight. After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

Click here to print!

Pressure Cooker Steel Cut Oats

Perfectly cooked steel cut oats in a little over 30 minutes without babysitting a pot?  It's a snap in a pressure cooker!

Pressure Cooker Steel Cut Oats

Yield:  4 regular or 2 large servings

Approximate Total Time:  35 minutes

Electric Pressure Cooker Size:  6 quarts

1 cup traditional steel cut oats (not quick-cooking)

1/4 tsp. salt

2 1/2 cups cold water

Add all ingredients to the pot and stir to combine.  Close the lid and set the steam vent to sealing.  Pressure-cook for 13 minutes on HIGH pressure.  Release pressure naturally, which will take about 12 minutes.  Open the lid carefully and stir.  Serve with toppings of your choice.

Click here for printable format

No-Bake Banana Caramel Cream Cheese Pie

This delightful pie has a crunchy graham cracker crust, bananas, cheesecake-type filling, caramel, and is topped with a sprinkling of pecans.  No one will guess that it has only 322 calories* per slice.  If you prefer, you can make it with full fat ingredients and sugar.  It will still be fantastic!

Pecans not pictured.

No-Bake Banana Caramel Cream Cheese Pie

Marlene Koch is known for her healthy, tasty recipes.  This pie recipe is no exception and can be found here:  http://marlenekoch.com/no-bake-banana-caramel-cream-cheese-pie/

Notes:

*I make my own graham cracker crust using this recipe:    http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

*I substitute 4 ounces (half of an 8 oz. block) Neufchatel cream cheese, softened, for the cream cheeses listed in the recipe.

*I add 2 tablespoons caramel ice cream topping to the top as well as 1 tablespoon chopped pecans. 

*Pie has 322 calories per slice when made as directed using my graham cracker crust recipe.

Click here to print!

 

Tomato and Bacon Pie

Savory and hardy, this pie is loaded with flavors and textures. Tomatoes, green onions, fresh basil, and crumbled bacon are layered in a deep-dish pie crust and covered with grated cheese and mayonnaise. It tastes like a BLT...only better!

Flour for pie plate not shown.

Tomato and Bacon Pie

2-3 tomatoes, sliced 1/4" thick (14-18 slices)

Small amount of flour

1 refrigerated pie crust

1/4 tsp. freshly ground black pepper

1/4 tsp. salt 

1/2 cup chopped green onions

1/4 cup chopped basil

4 slices of bacon, cooked and crumbled

1 cup mayonnaise (do not substitute low fat or fat-free)

1 cup shredded cheddar cheese

Line a baking sheet with two layers of paper towels.  Lay the sliced tomatoes in one layer on the paper towels, salt liberally (not the 1/4 tsp. of salt called for in this recipe--use additional salt), and cover with another layer of paper towels.  Let rest for at least 1 hour.  This is an important step as the salt draws the liquid out of the tomatoes. 

Preheat oven to 450 degrees.  Sprinkle a small amount of flour into the pie plate before placing crust in plate.  Follow the one-crust pie instructions on the pie crust box, but before baking, sprinkle a small amount of flour on the top of the crust bottom.  This will help keep the crust from becoming soggy.  Bake at 450 degrees just until the crust is dry looking and beginning to lightly brown, about 10 minutes.  Set aside to cool slightly.

Lower oven temperature to 350 degrees.  Place tomato slices on the bottom of the partially cooled pie shell.  Sprinkle tomato slices with the pepper and salt.  Top with green onions, basil, and crumbled bacon.  In a small bowl, combine the mayonnaise and shredded cheese. Spread the cheese mixture evenly on top of the pie.  I use a 10-inch Fiesta pie plate, and there is just enough for a thin layer.  Bake at 350 degrees for 30-35 minutes.  Shield edges of pie crust if it is browning too quickly.  (Note:  I have never had to shield the edges.)  Remove from oven and let rest for 20 minutes before serving.

Click here for printable format

Best Ever Pancakes

Best...pancakes...ever.  Enough said.

Best Ever Pancakes

3/4 cup whole milk (use only whole milk)

2 tbsp. white vinegar

1 cup flour
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

1 egg, beaten

2 tbsp. butter, melted and cooled

Combine milk with vinegar and set aside for 5 minutes.  Mixture will become very thick.  Combine flour, sugar, salt, baking soda, and baking powder in a large mixing bowl.  In a separate small bowl, whisk the egg into the milk mixture. Pour the milk mixture into the dry ingredients and stir gently.  When ingredients are partially combined, stir in the melted butter just until all ingredients are incorporated.  Do not over-mix!  The batter will be very thick and should be lumpy.  Let batter rest while heating griddle.  Resist the urge to stir the batter while it's resting and while making the pancakes.  This is what makes the pancakes fluffy.

Heat a nonstick electric griddle to 350 degrees or set a heavy nonstick skillet or griddle over medium heat.  If your griddle or skillet is not nonstick, lightly grease.  To test the griddle to see if it has reached the correct temperature, sprinkle it with a few drops of water. If the bubbles skittle across the surface and evaporate, the griddle is ready.  

Pour 1/4 cup of batter onto the griddle.  As soon as the batter hits the griddle, use the underside of the measuring cup to gently coax the batter out to a disc about 4-5 inches in diameter.  Cook until bubbles start to appear on the surface and edges are set and appear slightly dry.  Carefully flip with a wide spatula and cook until golden brown on the bottom.  You may have to lower the heat on the second batch to keep it from burning.

Serve immediately or keep warm in a preheated oven.  Set the oven to the lowest possible temperature--not more than 200 degrees.  Place pancakes on a half sheet pan and cover them with a tea towel for up to 20 minutes.  

*Yield:  6 pancakes.  Serves 2.  Recipe can be doubled or tripled.

Click here for printable format

Zucchini Pizza Casserole Bake

Zucchini Overload? What better way to use it than in a light-as-air crust covered with your favorite pizza toppings?

Optional pepperoni shown.  I don't use the green pepper called for in the recipe.

Zucchini Pizza Casserole Bake  

Taste of Home has been around for a long time, and there's a reason why!  All the recipes are tested in a test kitchen and feature common ingredients found in most grocery stores.  You can find the Zucchini Pizza Casserole Bake recipe on the Taste of Home website:  https://www.tasteofhome.com/recipes/zucchini-pizza-casserole/

Zucchini Pizza Casserole Bake 101:  

*About an hour before pizza bake preparation, shred zucchini.  Place shredded zucchini in colander; sprinkle with salt.  Let stand for 30 minutes.  Then with your fists, squeeze out moisture and put shredded zucchini on a plate lined with several layers of paper towels.  Cover with more paper towels, and press down to express even more moisture.  Let sit for 10-15 minutes.

*I use pizza sauce instead of Italian tomato sauce.

*After topping the zucchini mixture with pizza sauce, I then top the casserole with pepperoni.

Click here to print!

*If made as written and 93/7 ground beef is used, each serving has:

Twice Baked Potatoes

Take baked potatoes to the utmost level of rich, buttery, cheesy goodness!  I’ve used this twice baked potato recipe for 36 years. It’s so good that I never had any desire to try another.

Twice Baked Potatoes

4 large baking potatoes (about 14 to 16 oz. each)

4 tbsp. butter, cut into several pieces

1/2 cup shredded cheddar cheese

4 tsp. dried parsley flakes

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

1 cup half-and-half

Shredded cheddar cheese

Paprika

Prepare and bake potatoes as directed below.  Let the potatoes sit until cool enough to handle (about 10 minutes).   Cut the top quarter from each potato, discard skin from slice, and put the potato portion of each slice into a large bowl.  (I use a 3 qt. bowl.) Reserving potato shells, scoop out the insides with a spoon and add to bowl. Leave about 1/4-inch of potato lining the shells so that the shells aren't too thin.  

Add butter to potatoes and partially mash with a handheld masher.  Add 1/2 cup shredded cheddar cheese, parsley flakes, salt, pepper, dry mustard, and half-and-half.  Mash until few lumps remain. Pile about 1/4 of the potato mixture into each shell. Place stuffed potatoes on a baking sheet or in a baking dish.  In a preheated 425 degree oven, bake for 20-25 minutes or till lightly browned. Sprinkle with desired amount of shredded cheddar cheese and paprika.  Bake 2 to 3 minutes longer or till cheese melts.

Variations: 1) Add desired amount of sour cream to potato mixture before stuffing shells. 2) Before topping with cheese and paprika, top with some cooked, crumbled bacon.

Baked Potatoes

Microwave:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  Arrange potatoes on paper towels leaving at least 1 inch between potatoes.  Microwave uncovered on high for 15 minutes (in a 1000w microwave). Halfway through cooking time, rearrange potatoes and turn over.  Remove potatoes from microwave and either wrap in foil or place on counter and cover with a casserole. Let stand for 5 to 10 minutes.

Oven:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  On a baking sheet lined with foil, bake potatoes in a 425 degree oven for 40-60 minutes.

Click here for printable format

Double Fudge Coca-Cola Cake

Inspired by Cracker Barrel's famous dessert, Double Fudge Coca-Cola Cake has a rich, deep, fudgy taste with an icing that is to-die-for.  

Double Fudge Coca-Cola Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Double Fudge Coca-Cola Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/coca-cola-cake/