Friday, March 20, 2015

Missie's Chocolate Dr. Pepper Caramel Cake


For the Cake
1 box Chocolate Cake Mix
1 can or 12 - 16oz of Dr. Pepper Soda Pop

Caramel Syrup
1/2 c. sugar
3 T. butter or margarine
1/4 c. whole milk or heavy cream

Dulce de leche Topping
1 can Sweetened Condensed Milk
Heavy Cream, Milk or what I love to use, Liquid French Vanilla Creamer; for thinning if desired


For the Cake
Add cake mix and soda pop. Mix with hand mixer for the time called for on the box. DO NOT add the eggs or oil... ONLY dry cake mix and Dr. Pepper are all that is needed. 
    **(You can make this recipe with traditional ingredients that the cake mix box calls for if you do              not want to make your cake the pop method.)
Bake cake according to directions on box. When cake is done, let cool for 5 mins. then with the handle of wooden spoon, or small dowel rod, poke holes all over cake. Then pour your warm caramel syrup over entire cake, making sure it oozes down into the holes. Put in refrigerator for 30min to cool and set. Then spread your Dulce de leche Topping on top and serve.

Caramel Syrup
Place sugar in heavy sauce pan on medium high heat. Let sugar melt (DO NOT STIR... tempting I know, but DONT) Only once all of the sugar has melted can you stir. Let the sugar get a good caramel color too it, the darker, the more flavor it will have but make sure not to burn it. Once it gets to a good caramel coloring, remove from heat, add butter and whisk, then add cream and blend together, as it cools it will thicken so you may need to add a touch more cream so it pour nicely over the cake.

Dulce de leche Topping
Fill crock pot completely with water; enough to cover the top of the can(s) or jar(s).
Cover crock pot with the lid and cook on low for 8 hours or until preferred caramelization is achieved. (Mine turned to caramel right at the end in the 8th hour, so don't freak out if it looks white for a really long time.)

OTHER FASTER METHODS for the  Dulce de leche Topping HERE

This is my own original recipe. Recipe Copyright © 2015 • Missie's Kitchen


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