Dr Pepper Cake
Say hello to the Dr Pepper Cake that tastes like a soda-shop throwback. Warm fudge and even more Dr Pepper soak into a chocolate poke cake, then a cherry frosting and drizzle finish it off. It’s easy, a little outrageous, and the pan comes back empty every time.
Servings 24
Ingredients
Cake
- 1 box Chocolate Cake Mix 13.25 ounces
- 1 can Dr Pepper 12 ounces
- 1 jar Hot Fudge 11-12 ounces
- ½ Cup Dr Pepper
Frosting
- 1 Cup Unsalted Butter softened
- 2½ Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Maraschino Cherry Juice from the jar
- Maraschino Cherries for garnish
Instructions
- Preheat the oven to 350℉.
- Grease a 9"x13" baking dish and set aside.
- Combine cake mix and the 12 ounce can of Dr Pepper in a large bowl. Mix until well combined.
- Pour the batter into the pan.
- Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooking, combine the hot fudge and ½ cup of Dr Pepper in a small saucepan over medium heat. Let it simmer for 5 minutes, stirring frequently.
- Remove from the heat and set aside.
- After letting the cake cool for 10 minutes, poke the holes in a neat grid and stop just shy of the bottom so slices hold together.
- Pour the hot fudge mixture into the holes, reserving a small amount of the hot fudge mixture for drizzling.
Frosting
- Beat butter, powdered sugar, vanilla, and Maraschino cherry juice together in a mixing bowl using an electric mixer.
- Spread the frosting on the cooled cake and decorate it with Maraschino cherries and hot fudge drizzle.