So… I know I haven’t made a dark chocolate and espresso Dr. Pepper cake before, but I have made a ton of different “soda” cakes – where you stir 12 ounces of soda, and nothing else, into a box of cake mix and bake according to the instructions on the box.
Yep. No eggs. No oil.
Just the cake mix and that bottle of soda; well, and now a bit of instant espresso.
Because, why not?
And, I gotta tell you, this is one fine cake.
And still wicked simple to toss together…
•1 Super Moist Dark Chocolate Cake Mix
•12 oz Dr. Pepper*
•2 tsp instant espresso
•1 cup butter, softened
•3 cups confectioners’ sugar
•1 tsp vanilla
•2 tbsp whipping cream
•1/8 tsp salt
•1/8 tsp black pepper
*Don’t use diet or “lite” or “zero” sodas. I try to use all sugar (no corn sweeterner) versions – available in the Hispanic foods section of some markets, or, if your market has a craft soda section, you could try there.
Stir the instant espresso into the soda, then add to the cake mix in a large mixing bowl.
Mix for two minutes on medium speed, turn into glass 13×9 baking pan, and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
That is it.
To make the frosting, mix together sugar, butter, and black pepper (trust me, it’ll make the frosting) in a standing mixer on low speed until well blended.
Increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for one minute more, adding more cream if needed to reach the spreading consistency you prefer.
I topped mine with some seasonal sprinkles, and it was a pretty big hit.