My oldest son turned twenty-one recently. Not only does that mean I’m old, it means I’ve been writing now for about twenty-one years. I started my first book, Latin Moon, when my oldest was a baby. I had started reading a lot of romance’s when I was pregnant with him and when he was born, I decided I wanted to write a book rather than going back to work. And so I did and that was the beginning of my writing career. So in celebration I thought I’d post the cake I made for my son on his birthday. This cake was a huge hit and gone by the next morning. It’s very rich and very moist.
Dr. Pepper Bundt Cake
1 box of Chocolate Cake mix (I prefer Betty Crocker)
2 small boxes of instant chocolate pudding (1.5 ounces)
1/2 cup vegetable oil (Any oil can be substituted, you can probably even use melted butter. I think I used avocado oil.)
1 1/4 cups of Dr. Pepper
4 large eggs
1 cup of chocolate chips (Optional. I forgot to put them in this last time and it was still good.)
1/4 cup of unsweetened cocoa powder
1 stick of butter (1/2 cup)
4 cups of powdered sugar
some Dr. Pepper (This depends on the consistency you want. You can make a stiff frosting or softer that will drip down the sides of the bundt cake.)
Preheat oven to 350 degrees. Combine cake mix, pudding, oil, eggs, and Dr. Pepper. Mix in chocolate chips if desired. Bake for 40-45 minutes. While cake is cooling, mix frosting ingredients. I used 1/4-1/2 cup of Dr. Pepper and made sort of a medium stiffness frosting and frosted the entire cake.