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Topic: Cherry chocolate dr pepper cake, fail?  (Read 3818 times)
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Pretty Pistol
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Doe Raemie


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« on: June 03, 2009 11:58:55 AM »

so today is dh's b-day and i wanted to make a soda cake really bad after reading about the mt. dew cupcakes.

i mixed it up, one box mix( pilsbury devilsfood ), 12 oz soda, seemed thick. i scooped out two cupcakes worth of batter ( cause my dad doesnt like cherries, so i promised to make him some cherry free cake ) added half a can of cherry pie filling.

heres the cake. i cant tell if the damned thing is underdone, or chewy from the cherry pie filling.
it tastes... ok a little greasy? how that happened i dont know, but the texture is unappealing. chewy, semi dense... lack of air.


here is one of the two cupcakes.  still a little dense, but way more air... and definantly done. they made a decent rise, unlike the cake .. looking like a pan of brownies over there.


i cant decide if i should start over... ive got an extra mix.. or if i should just go with this one ( no one will tell me its bad, but i hate to make them eat it and pretend its good lol )
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Lody
« Reply #1 on: June 03, 2009 01:09:51 PM »

cherry pie stuff must be very thick, sticky, gooey stuff--makes sense that it would change the texture of your cake! Did you just decide to add it in, or was it from a recipe?
You could just make two smaller cakes with the other mix, and put the cherry pie filling in between the two/on top?
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roccstarr75
« Reply #2 on: June 03, 2009 03:10:35 PM »

cherry pie stuff must be very thick, sticky, gooey stuff--makes sense that it would change the texture of your cake! Did you just decide to add it in, or was it from a recipe?
You could just make two smaller cakes with the other mix, and put the cherry pie filling in between the two/on top?


This is what I was thinking.  Or maybe you can try baking it at about 300 degrees for a longer period.  If it were me, I would also add about a tsp. of baking soda to the mix to maybe give it some more air bubbles.
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Pretty Pistol
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Doe Raemie


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« Reply #3 on: June 04, 2009 07:02:12 AM »

pie filling is pretty thick, but i didnt think it would make that big a difference. oh well.

i started over with a new mix, added the eggs and oil and replaced the water with the soda. it was good. put some cherry pie filling on top it was a hit
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KristyDi
« Reply #4 on: June 04, 2009 02:20:29 PM »

I know there are recipes for coca-cola cake out there that are really good.  Perhaps you ould use one of those and replace the coke with dr pepper then serve the cherry filling on top as a sauce/glaze.  I think the texture of coca-cola cake is too fine to be layered well.
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sum1smuma
« Reply #5 on: April 02, 2010 06:23:10 AM »

Okay so I have no clue since I have never made a soda cake. But my thought was that to get really light cakes that the air beaten into makes it fluffy(think when you forget to preheat and the batter is already in the pan=a heavier cake since it sits waiting). I wonder if the density of the pie filling flattened the end results?! Could it work if you added the soda at the end or half at the beginning and the rest right before throwing it in the pan and then the oven? Huh I would love to try this as it sounds yummy and IMO yours looks delicious anyway.
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