|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 117g||42%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you like Dr Pepper, you'll probably love this cake that's loaded with cocoa and chocolate. The soda amplifies the rich flavor of the chocolate. Yes, it sounds like a bizarre mix, but it's good. Add your favorite nuts as a variation. Think about it as a twist on a soda fountain favorite, a chocolate Coke. (You can even make a Coke chocolate cake by substituting Coca-Cola for the Dr Pepper.)
This recipe can be found in "Dinosaur Bar-B-Que: An American Roadhouse" by John Stage and Nancy Radke.
- For the Cake:
- 2 cups flour (sifted)
- 1 cup sugar
- 1 cup brown sugar (dark)
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 cup Dr Pepper
- 1/2 cup chocolate chips
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla
- For the Frosting:
- 3/4 cup shortening (butter-flavored vegetable shortening)
- 6 tablespoons butter (unsalted, softened)
- 4 cups powdered sugar (sifted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Dr Pepper
- 1 1/2 teaspoons vanilla
Make the Cake
Heat the oven to 350 F. Grease and flour two 9-inch round cake pans, tapping out any extra flour.
Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside.
Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat and set aside.
Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed until combined, about 2 minutes.
With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating until combined, about 1 minute.
With the mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more.
Divide the batter between the two round cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.
Make the Frosting
Beat the shortening and butter in a mixer bowl until soft and fluffy.
Add the powdered sugar and cocoa and continue mixing until combined.
Stir together the Dr Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it a bit. Continue beating until the mixture is light and fluffy, about 1 minute.
Set the first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread the rest of the frosting on the top and sides of the cake, making attractive swirls.