Surprisingly, it took me three supermarkets, but I finally found a Cherry Chip cake mix to satisfy Rich’s craving.
Don’t get me wrong, he was most pleased with the kinda made up cherry Dr. Pepper cake I’d cobbled together, but now, I had a mix with cherry chips!
How can one go wrong?
So. To review. 12 ounces of Dr. Pepper (no diet) and one cake mix.
That is all you need to make this cake.
Add the cake mix to a mixing bowl, pour in the soda, and mix for a couple of minutes until you have a smooth batter.
Turn the batter into your chosen cake pan(s) and bake according to the directions on the back of the box.
Now, the cake is a snap, why not go a little overboard on the frosting?
Real buttercream, with real butter and heavy cream because, it’s a cake, right?
•1 cup butter, softened
•3 cups confectioners’ sugar
•1/8 tsp salt
•1/8 tsp black pepper*
•1 tsp vanilla
•2 tbsp heavy cream (or more)
*?!!? Yep. Just a hint of black pepper, much like the salt will help to bring out the rich, creamy flavor of the frosting.
Place the softened butter in a mixing bowl fitted with the whisk attachment.
Add the salt, pepper, vanilla, and confectioners’ sugar and mix until thick and creamy. Start slow so you don’t end up with clouds of powdered sugar all over everywhere. Do not ask me how I know this.
Once you have a rich, fluffy frosting, add the two tablespoons of heavy cream and beat in.
If the frosting seems too thick, go ahead and add more cream until you have a consistency you are happy with.
Cake baked and cooled, you can now frost and enjoy.