Since I’m getting back on track with my writing, I started thinking about writing and realized that I’ve been writing for 24 years now. I started my first book when my oldest was a newborn. So in celebration of me getting back to writing after two years hiatus, I thought I’d post my son’s favorite cake. 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 the 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.