Dr. Pepper Chocolate Cake

I saw this recipe over on The Sisters Cafe and knew just from the title that I had to make it! Chocolate and Dr. Pepper are my two comforts. Stressed-out Kara can be seen with a Big Gulp full of Dr. Pep in her hand! Well, happy Kara can be seen that way too :) This cake is very moist and rich. While melting the chocolate chips into the Dr. Pepper, it smells like a big chocolate covered cherry! But once the cake comes out, there is just a hint of cherry flavor.

I edited this to reflect how I made it & to make it more user-friendly as far as the butter measurements go. Enjoy!

Ingredients:

2 cups flour

1 cup sugar

1 cup firmly packed brown sugar

1 cup cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr. Pepper

1/2 cup semi-sweet chocolate chips

2 large eggs

1 cup buttermilk (I was out so substituted just shy of a cup of milk with 1 T. white vinegar)

1 cup canola oil

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Grease a 9×13 cake pan.  Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside.  Heat the Dr. Pepper in a small saucepan over low heat.  Add the chocolate chips and stir until melted.  Remove from heat.  With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes.  At lowest speed, slowly add the Dr. Pepper mixture and beat for 1 additional minute.  Gradually add the dry ingredients and beat at medium speed for 2 minutes. Pour batter into prepared pan, and bake for 30 to 35 minutes or until a toothpick comes out clean.  Allow to cool completely before frosting.

Dr. Pepper Frosting:

1 cup plus 4 T. butter, room temperature

4 cups powdered sugar

1/4 cup cocoa

1/4 cup Dr. Pepper

1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter until light and fluffy.  At low speed, gradually beat in the powdered sugar and cocoa.  Add the Dr. Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy, about one minute.

Isabelle Jurinjak’s Magic Chocolate Cake

This cake has been made in my family ever since I can remember. It’s magical. It has vinegar and no eggs in it! You don’t even taste the vinegar, and it makes a beautiful, moist cake every time. The frosting is delectable and warrants picking at the leftovers in the pan for a day. Or two :)

I made this into cupcakes for our Sunday School class (Matt & I team teach the youth ages 12-18).

Isabelle Jurinjak's Magic Chocolate Cake
 
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • For the cake:
  • 3 c. flour
  • 2 t. baking soda
  • ¾ c. vegetable oil
  • 2 T. vinegar
  • 2 c. sugar
  • 6 T. cocoa
  • 2 c. water
  • 1 t. salt
  • For the frosting:
  • 1 c. brown sugar
  • ½ c. butter
  • ¼ c. milk
Instructions
  1. For the cake - mix all ingredients and pour into greased 9x13 pan (or 24 muffin tins). Bake at 350 degrees for 30 min.
  2. For the frosting - combine in saucepan and bring to a boil. Cool slightly and add about one box of powdered sugar. Mix with a wire whisk until desired consistency.

 

St. Louis Gooey Butter Cake

Have you ever eaten a Danish butter ring? This has a similar flavor. Mmm!

I found this on the amazing smitten kitchen blog (see blogroll).

For the cake
3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour

For the topping
3 tablespoons plus 1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour

Confectioners’ sugar, for sprinkling.

Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. (Very slightly in my case.)

Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Clark doesn’t say to do this, but I switched to a dough hook at this point to beat dough on medium speed until it formed a smooth mass and pulled away (just a little, my dough was still very soft) from sides of bowl, 7 to 10 minutes.

Press, stretch and nudge dough into an ungreased (original recipe suggests this; I found that my topping stuck a lot and I really had to cut around it with a sharp knife; I will grease mine next time) 9-by 13-inch baking dish (see Note above about baking dishes) at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.

Make the gooey topping: Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.

Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer. Bake for 30 to 45 minutes (see Note above about wide range); cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

It really lives up to all the hype! It does require planning (items needed at room temp, rising time of 2 1/2-3 hrs) but it is oh, so worth it.

Mine didn’t rise as much as hers did, but still tasted incredible. Also, because I used a glass pan, it didn’t have the dark crust that hers did.

This picture illustrates how much Matt and I ate last night.

Also, notice the chopped off corner. One of my hubby’s signature moves…he’s such a little muncher.

Ada’s Birthday Cake

This cake was soooooooo delicious! Rich, decadent, moist, and perfect for Ada’s one year birthday celebration.

I knew I wanted to make it for a while, and was searching my cookbooks for where I had seen it. Turns out it was on the cover of Better Homes & Gardens Annual Recipes 2002.

Ada agrees that it was wonderful!

Best-Ever Chocolate Cake

Prep: 30 min.

Bake: 30 min.

Cool: 1 hour (I let mine cool, then frosted the cake the next day. Wrapped the layers in saran wrap and put them in the fridge)

3/4 c. butter, softened

3 eggs

2 cups all-purpose flour

3/4 c. unsweetened cocoa powder

1 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 cups sugar

2 tsp. vanilla

1 1/2 c. milk

1. Allow butter and eggs to stand at room temperature for 30 min. Meanwhile, lightly grease bottoms of two 8x8x2 in. round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans.

2. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a separate bowl, beat butter for 30 seconds on high speed. Gradually add sugar, about 1/4 c. at a time until combined. Scrape down sides and continue beating for 2 min. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.

5. Bake round cake pans for 30-35 min. Cake is done when a wooden toothpick entered in center comes out clean.

6. Cool cake layers in pans for 10 min. Remove from pans. Peel of waxed paper and cool on wire racks.

Chocolate Cream Cheese Frosting

8 oz. cream cheese, softened

1/2 c. butter, softened

1/2 c. unsweetened cocoa powder

2 tsp. vanilla

5 3/4 c. powdered sugar, sifted

In a large bowl, combine first four ingredients until light and fluffy. Gradually add 2 c. of the powdered sugar, beating well. Beat in 3 3/4 c. sugar until it reaches spreading consistency. Frost cake, lick bowl, and enjoy!