You can make this as a two layer thing, but I don’t advise you to. Put it in a nice bit baking pan about 10 x 15 or thereabouts. You want to leave plenty of room, because the frosting is done in just a few minutes and you POUR it over the top and it just snuggles into every crevice covering the entire thing, and you are done in like ten minutes.
I’m posting the frosting recipe separately, because you can use it on any cake that you leave in the pan.
- 1-½ cup Dr. Pepper Soda
- ½ cups Vegetable Or Canola Oil
- 1 stick Butter, Salted (8 Tablespoons)
- 4 Tablespoons Cocoa Powder (The best you can get)
- 2 cups Sugar
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 2 whole Eggs
- ½ cups Buttermilk
- Preheat oven to 350°. Using shortening, grease the pan.
- Begin by combining the Dr. Pepper, oil, butter and cocoa powder in a saucepan over medium heat. When it comes to a simmer, mix well and turn the stove off.
- Mix dry ingredients together (sugar, flour and baking soda); add to the mixture in the saucepan and mix well. Don’t over beat.
- In a separate small bowl, lightly beat the eggs and buttermilk together, then add them to the saucepan and combine the batter well.
- Pour into a greased baking pan and bake at 350° for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Be careful not to over bake.
NOTES: You can use your own frosting if you wish but Pourable Chocolate Frosting is fabulous.
SOURCE: Tasty Kitchen
OVEN TIME: 20-25 min.