Friday, June 4, 2010

Recipe Friday - Guest Post!

Sarah has been begging me to tell her the recipe for this cake and still doesn’t quite get how it works. But it seriously is as simple as a boxed cake mix and one 12 oz can of a diet soda.  That’s it!
The famous Diet Coke cake is a well-loved recipe for dieters. Almost any diet soda will work. Lemon lime or cream sodas work great for yellow and white cakes. Cola, cherry cola and root beer are excellent for chocolate cakes! These cakes come out exceptionally moist and sticky, but delicious!

·  Obtain your cake mix and diet soda. Use a traditional cake mix that requires eggs, oil, etc. on the box - pudding cake mixes, brownie mixes, and angel food mixes generally do not work. Choose a 'light' colored soda for white and yellow cake, and a 'dark' soda for chocolate or devil's food cake.

·  Combine the box of cake mix with the can of diet soda in a medium mixing bowl. If desired, add sprinkles or miniature chocolate candies to make confetti cake - yum! You can color a light colored cake with a bit of colored sugar or food coloring as well. Mix well to make your cake batter.
 (* the batter will be runny and clumpy, use a fork to break up the clumps as best as possible )

· You may now follow the baking directions on the box - this will make two layers, or twenty-four cupcakes.

Otherwise, use the following baking guidelines:
24 cupcakes: 18-21 minutes at 350 degrees
2 9-inch layers: 28-31 minutes at 350 degrees
2 8-inch layers: 33-36 minutes at 350 degrees
1 13x9 pan: 32-35 minutes at 350 degrees

Make sure to switch the positions of the pans in the oven, halfway through baking!

·  Allow to cool in pans for about a half hour before you frost or try to eat your cake. You can enjoy this cake as is - it's far more moist than normal cake. Topping ideas: fat-free whipped topping, strawberry or fruit preserves, honey, marshmallow fluff

I haven’t taken many pictures of my “creations” however, here’s a half-eatened final project, and my try at mixing batters!

Any questions – email me at

Once you give this recipe a shot, you’ll never go back to using eggs, and oil. 

Don’t be scared folks. It’s simple, quick, and absolutely, fantastically, delicious!

Sarah, thanks for having me guest blog and be able to share this simple, sweet treat!

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