Dr. Pepper Cherry Chocolate Cake #SummerofFlavors

summer

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For as long as I can remember, I have always loved Dr. Pepper. I recall first drinking it while at my babysitter’s house when I was 8, and ever since (I’m in my thirties now), it’s been my go-to, favorite soda. It’s cool, refreshing, and I just love it. Kim, my babysitter, loved drinking Diet Dr. Pepper, and I remember her saying it tasted almost exactly like the original flavor Dr. Pepper, and I had to agree when she offered me a taste test comparing the two. I spent that Summer with her playing the Game of Life, watching Nickelodeon’s Double Dare, and playing with the other kids in the neighborhood. It was one of the best times of my childhood.

In fact, I’m such a huge Dr. Pepper fan that I thought I’d make this delicious Dr. Pepper Cherry Chocolate Cake!

Cake Ingredients

2 cups all purpose flour

1 cup sugar

1 cup packed dark brown sugar

1 cup unsweetened cocoa powder

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup Dr. Pepper Cherry

1/2 cup semi-sweet chocolate chips

8 tablespoons butter, softened

2 large eggs

1 cup buttermilk

1/2 cup canola oil

1-1/2 teaspoons vanilla extract

Chocolate Frosting Ingredients

3/4 cup granulated sugar

1/4 cup all purpose flour

3 Tbsp unsweetened cocoa

1 cup milk

1 cup salted butter

1 tablespoon vanilla extract

6oz bittersweet chocolate, melted and cooled

Preheat oven to 350°F. Spray two 9-inch cake pans with cooking spray. Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda, then stir in the salt. Set aside. Heat the Dr. Pepper Cherry in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Cool for 10 minutes. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr. Pepper Cherry mixture and beat for 1 minute. Gradually add the dry ingredients and blend on medium speed. Divide the batter evenly between the prepared pans, and bake for 35 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

For the frosting, combine the sugar, flour and cocoa in a small saucepan. Gradually add milk and whisk until smooth. Put the mixture over medium heat whisking constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, whisking all the while. Remove saucepan from heat and let cool completely.

In a large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Place in fridge to chill for 30 – 60 minutes before frosting.