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Amazing Chocolate Cherry Dr Pepper Cake

INGREDIENTS


  • 1 (15.25 ounce) box super moist chocolate fudge cake mix (dry)
  • 12 ounces Dr. Pepper Cherry (room temperature)
  • 1 (18 ounce) jar maraschino cherries, divided
  • 2 (1 cup) sticks salted butter (room temperature)
  • 7 cups powdered sugar

INSTRUCTIONS


  • Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside.
  • In a large bowl combine cake mix and soda. Whisk until combined. Set aside.
  • Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined.
  • Pour batter into the prepared baking pan. Smooth with a spatula so the cake is even.
  • Place the cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean.
  • Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer).
  • Beat butter until light and fluffy, about 3 minutes.
  • Add sugar 1 cup at a time until it is all incorporated (beating between each addition).
  • Add 3 ounces (6 tablespoons) maraschino cherry juice from the jar and beat until mixture is light and fluffy.
  • Frost the cake with all of the icing and garnish with remaining cherries.

DONNA'S NOTES:


  • Do not add the ingredients that the cake mix calls for. This recipe is just for the dry mix.
  • If icing is too thick, add more cherry juice 1 tablespoon at a time until you reach your desired consistency, beating in between each addition.
  • If it is too thin add powdered sugar 1 tablespoon at a time until you reach your desired consistency, beating in between each addition.


This article and recipe adapted from this site

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