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So moist. So delicious. And so much more.™

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Cherry Vanilla Cola Cake

Mary Shivers Recipe shared by:
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This cake tastes like an old-fashioned soda fountain drink made to order, with just a hint of chocolate. It makes an eye-popping presentation and the Duncan Hines Cherry Vanilla Frosting tastes as wonderful as it looks!

  • Hands-On Time:
  • Total Time:
  • Servings: 12-16
  • Rating:

Ingredients

  • 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 (8 oz.) container frozen non-dairy whipped topping, thawed
  • 1 (10 oz.) jar maraschino cherries, well drained (reserve ¼ cup juice)
  • 1 (18.25 oz.) Duncan Hines Moist Deluxe French Vanilla Cake Mix
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup cola flavored carbonated beverage

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. Spoon into a large bowl and beat in thawed whipped topping. Cover and refrigerate until cake is ready to assemble.
  3. Heat oven to 350 degrees.
  4. Spray three 9-inch round cake pans with nonstick cooking spray. Set aside.
  5. Reserve 7 cherries for top of cake. Chop remaining cherries and drain on paper towels.
  6. In a large mixing bowl, beat reserved cherry juice, cake mix, cocoa powder, eggs, oil, and carbonated beverage together on medium speed for 1-2 minutes. Divide into prepared pans. Bake for 18-22 minutes until centers test done with a toothpick. Remove from oven and cool completely.
  7. To assemble, place 1 cake layer on cake plate. Spread with 1/3 of frosting mixture and sprinkle with half of chopped cherries. Repeat for second layer.
  8. Add third layer and spread remaining frosting on top and drape frosting about 2-inches apart almost to bottom down side of cake.
  9. Arrange reserved whole cherries on top. Chill for 1 hour before serving.
  10. To serve, cut into wedges. Cover and store remaining cake in refrigerator.
  11. Serves 12-16.

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Tips

Flat Top Cake layers

Flat Top Cake layers

Take an old dish towel and cut it into strips. Wet the strips and squeeze them out. Once you have poured your batter in the pan and patted the bottom to remove air bubbles take a wet towel strip and wrap it around the cake pan and tuck the end into the wrapped strip. (If they are not long enough attach them together with safety pins.) This will allow the cake to cook evenly and will give you more of a flat top to decorate.


substitution

substitution

I normally always use egg beaters instead of real eggs and always use "I Can't Believe it's Not Butter" butter instead of oil. So if It calls for 1/3 cup of oil I use a 1/3 cup of "butter", and I never wait for it to be room temp. I do have a kitchen-aid though, so if you don't I'd let it get to room temp.





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