My sister, Joanne Gusweiler, is a pastry chef, and like a lot of chefs, she can be a bit temperamental. She once owned a bakery called CocoLuxe in Peapack, N.J. It wasn’t an American bakery, but more a French patisserie where she made chocolates, croissants from scratch, tortes and cookies. She use to rant about customers requesting “white” cake—“don’t they know that white is not a flavor?” She eventually sold CocoLuxe, but not before she perfected her Coca-Cola® Cake.
She had lived in Atlanta for a short time and had fallen in love with the rich chocolate cake that calls for the city’s famous soda. Marshmallows and soda pop may seem like odd ingredients for a pastry chef to use, but in the South, they’re the real thing.