Dr. Pepper Bundt Cake

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

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.) 

Frosting:

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.)

Directions:

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.