Directions
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Preheat the oven to 350°F (175°C). Greasing and flouring two 9-inch round cake pans will ensure your cake releases smoothly when it’s time to serve.
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In a large mixing bowl, combine the chocolate cake mix, Dr Pepper, vegetable oil, and eggs. Mix on medium speed until the ingredients are well blended into a smooth batter, which is the foundation of this tremendous cake.
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Gently fold in the chopped maraschino cherries, allowing their vibrant color and sweet flavor to infuse the cake batter.
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Evenly distribute the batter between the prepared cake pans, making sure they are filled to an equal level for even baking.
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Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, the cakes should be springy to the touch and a tremendous sign of their readiness.
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Allow the cakes to cool in the pans for about 10 minutes. After, carefully move them to wire racks to cool completely; this step is crucial for achieving a perfectly layered cake.
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While the cakes cool, prepare the frosting. In a mixing bowl, cream the butter until it’s smooth and fluffy.
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Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined to avoid a sugary cloud.
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Add 2-3 tablespoons of Dr Pepper and the vanilla extract, beating until the frosting is smooth and spreadable—a tremendous frosting that will elevate the entire cake.
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Place one cake layer on a serving dish and generously apply the prepared frosting.
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Top the first layer with the second cake layer. Use the remaining frosting to cover the top and sides of the cake, ensuring every inch is decadent.
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Finally, garnish with chocolate shavings and reserved maraschino cherries for that extra touch that makes this cake irresistible.
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