I made this Cherry Dr. Pepper Cake for Billy's 23rd Birthday. I can not believe he is 23, it seems only yesterday that he was living at home and I got to see his smiling face everyday. Oh how I miss my kids being home.
The cake was super moist and a fudgey chocolate. I liked the chocolate icing on the chocolate cake. Usually I like white icing on chocolate cake but this icing hit the spot and was perfect on the Cherry Dr. Pepper Cake.
Cherry Dr. Pepper Cake
adapted slightly from Lick the Bowl Good
2 Cup Cherry Dr Pepper
1 Cup cocoa powder
1/2 Cup salted butter
1 1/4 Cup granulated sugar
1/2 Cup dark brown sugar
2 Cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2 eggs
Preheat oven to 325 degrees. Grease the inside of bundt pan with Crisco and dust pan with flour.
In a small saucepan, heat the Cherry Dr Pepper, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and cook.
In a large bowl, whisk the flour, baking soda and salt together.
In a small bowl whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flout mixture into the cocoa mixture. The batter will be slightly lumpy, do not over beat as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time.
Cool cake in the pan. Loosen sides of cake from the pan and turn it out onto a cooling rack.
Dr. Pepper Frosting
1 ounce dark chocolate (60% cocao) melted and cooled slightly
1/4 C salted butter, softened
1/2 t salt
1/8 C Cherry Dr Pepper
1/3 C cocoa powder
1 1/4 C powdered sugar
Put all ingredients in a bowl and mix with mixer until frosting is shiny and smooth. Use a spatula to spread fudge frosting over the crown of the bundt in a thick layer.
