Chocolate Cherry Dr. Pepper Cake

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Let them eat cake!  Mmmmmm….cake!  Marie Antoinette sure had the right idea.  It’s one of my favorite things.  This cake is so simple.  The cake itself only has three ingredients and  the frosting only three more.  You and I both know how well chocolate and cherries go together.  Be sure to check your cherries for pits though.  I was surprised to find one of my cherries having one.  That was a broken tooth waiting to happen.  The recipe is very slightly adapted from The Slow Roasted Italian and you’ll find it here.  One thing that I did was to halve the frosting.  Another is to cut back on the powdered sugar in the frosting.  Come on, I love sweet stuff but 7 cups of powdered sugar?  Woo-whee!  That’s a lotta shugah!  You can see that I rearranged the cherries on the cake by the juice spots.  I had three cherries left in the jar and I wasn’t about to put that little bit in the fridge.  This is a very easy, very tasty cake your whole family will enjoy.
                                                                       Chocolate Cherry Dr. Pepper Cake

19.5 oz. dark chocolate cake mix (I used Duncan Hines)

12 oz. Dr. Pepper Cherry

42 maraschino cherries and juice, divided

1 stick (8 Tbs.) unsalted butter at room temperature

2 1/2- 3 cups powdered sugar, sifted

2 1/2-3 Tbs. maraschino cherry juice

pinch of salt

Preheat oven to 350 degrees.  Spray a 13 x 9 cake pan with non-stick cooking spray with flour and set aside.  Pour cake mix and soda into a medium-sized bowl.  Whisk until well combined.  Cut 24 cherries into quarters and add to the cake mix.  Whisk until distributed through the batter.  Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan on a wire rack for 2 hours or until completely cool.  Place butter in a medium-sized mixing bowl.  Mix with an electric hand mixer until smooth and pale yellow in color.  Add 2 1/2 cups of sifted powdered sugar, 2 1/2 Tbs. maraschino cherry juice and pinch of salt and mix.  If it’s too thick add the extra 1/2 Tbs. cherry juice.  It it’s too thin, add the extra 1/2 cup powdered sugar.  Using an offset spatula, spread the frosting evenly over the cooled cake.  Arrange the remaining maraschino cherries in a decorative pattern on the cake.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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