Dr. Pepper Cake
June 15, 2008
Yes, it was as good as it looks! I wound up using Anna of Cookie Madness’ recipe for both the cake and frosting. My only change was that I used dark cocoa instead of regular, because that’s what I had in the house. That difference may have been just enough to totally obscure any Dr. Pepper flavor, but don’t worry:
My dad said this might have been the best chocolate cake he ever ate. J. thought it was delicious. GG mentioned several times how much she enjoyed it. And the boys, well, I’m sure I don’t need to tell you they gobbled it up. The cake itself has just the right density — substantial but not heavy-tasting, and a reserved sweetness that doesn’t overpower the chocolate flavor. A nice crumb that held together, and very moist without being sticky or cloying. The frosting, which is the first I’ve made without confectioner’s sugar, was luscious. Using melted Ghirardelli’s bittersweet chips in it give it an extra dimension — again not too sweet, and very smooth and decadent.
There were really rave reviews all around, and that’s a good thing because I am not joking when I tell you it took me hours to make! It is not a difficult recipe, and it is well-written, but there are a lot of interim steps in both the cake and frosting that just took me a lot of time, such as melting and then letting cool the chocolate chips (in each recipe). For a special occasion I didn’t mind the effort, but it was definitely a more involved recipe that I normally make — I am, after all, a huge fan of desserts where pretty much the instruction is “combine all ingredients in a large bowl.”
Want to see more pictures?
I’d save you a slice, but I think it’ll be finished off within the hour…
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Filed under: Dessert,Holidays,Uncategorized
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
8 Comments
1.
Grammy | June 15, 2008 at 7:57 pm
Is there any left? Very chocolatey without being too sweet. More of my favorite, a dark chocolate taste. Wait… that makes it healthy???
2.
Jodi | June 15, 2008 at 11:33 pm
How did you get the frosting so perfect?! It looks so perfect.
Truthfully, the frosting was still a little warm when I did the cake… you have to wait for the melted chips to cool completely, then beat them into the butter mixture. I didn’t have enough time to let them cool all the way. I think that made it easier to spread, if a little bit messy. — Dara
3.
Beth | June 16, 2008 at 8:15 am
My cakes never seem to come out right, but this one looks so good I might just have to give it a try.
4.
brandy | June 16, 2008 at 11:52 am
I have a list of recipes that I want to try on my blog…definitely adding this! I can almost taste it with a tall glass o’ milk…mmmm
Thanks!
Brandy
http://imnotyouraveragesoccermom.blogspot.com
5.
merrie | June 16, 2008 at 5:30 pm
Absolutely delicious!
6. Menu Plan Monday, 6/16 - &hellip | June 17, 2008 at 9:59 am
[...] have buttermilk to use up after making the Dr. Pepper Cake, so I’m also hoping to get a chance to bake muffins to freeze. If you have any recipe [...]
7.
Mae | June 18, 2008 at 8:46 pm
Holy smokes – Merrie shared a piece and all I can say is I am bummed my birthday is over because I would have made this!!
I might just need to celebrate the solstice – or a Friday – you never know!!
8. Menu Plan Monday, 6/23 - &hellip | June 24, 2008 at 8:29 pm
[...] did use up almost all the buttermilk left over from the Dr. Pepper Cake in my flapjacks recipe — I just subbed the buttermilk for milk and added a 1/2 tsp. of baking [...]
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