Since I started this project, the cake recipe that generated the most enthusiasm was my Dr. Devil’s Food Cake aka Diet Soda Cake. I could see why. It’s easy, cheap, low calorie, and more importantly, delicious! I was pleased when so many friends tried the recipe for themselves.
I knew I wanted to try another diet soda cake flavor combination, so I snatched up a box of strawberry cake mix when it was on sale for $1.50. In all honestly, I had grand plans to make a more elaborate cake this past weekend. But my hopes to hit up the grocery story for ingredients were hindered by a migraine caused by one too many glasses of merriment at Medieval Times the night prior. And under those circumstances, another diet soda cake seemed perfect!
Here’s the mise en place. The can of diet ginger ale cost me $1, bringing the grand total of ingredients to $2.50. Not bad.
Feeling guilty for not baking an elaborate cake, I got fussy and sifted the dry mix.
It was a good thing I did, because these little bits probably didn’t belong.
Then I dumped the can of diet ginger ale in.
What was interesting was the dry mix didn’t become pink until it was no longer dry. As you can see in the below photo, I then greased the bundt pan and sprinkled in some of the reserved, dry mix (in place of flour). You’ll see why I’m stressing this step in a moment.
I poured the mix into the pan.
I baked it at 350 degrees for 28 minutes. And then let it cool on a rack for 5 or 10 minutes.
As usual, I flipped the cake out of the pan while holding my breath. And then this happened.
My biggest fear was realized. The cake did not slide seamlessly out of the pan. How could this happen?!?!?!
After I let out some four-letter words, Chris asked what happened from the other room. When I explained, he was quick to say, “I’ll still eat it!”
But, really, how did this happen? I wish I could tell you. The cake was very, very moist. Perhaps it was too sticky to slide right out of the pan. It’s possible it was under-baked. Maybe it should have cooled in the pan for less time. Maybe it should have cooled in the pan for more time. Maybe the pan wasn’t greased and floured enough. Maybe the cake didn’t bake evenly even though I rotated the pan halfway through. I may never know. This is an unfortunate reality of baking.
The cake was edible. It was delicious, in fact. The strawberry flavor was very strong without much hint of ginger. I have to say I still prefer the Dr. Devil’s Food Cake, but it could be a matter of personal preference.
| Strawberry Ginger Cake |
- 1 box strawberry cake mix
- 1 12 oz. can diet ginger ale
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- Combine cake mix and can of soda in a large bowl.
- Mix until just combined. Pour mix into prepared pan.
- Bake for approximately 28 minutes, rotating the pan halfway through.
Not having seen the greased/flour-dusted pan, I really can’t comment on that. Perhaps the migraine was more evil than normal! 🙁
But, I *do* know that my absolute time of cooling for any cake baked in a bundt pan is 15 minutes. No fewer, no more. {{shrugging}} Except when I miss a spot greasing/flouring the pan, mine always comes out perfectly.
Having said that, I have never baked a diet soda cake which, sounds to me to be really fluffy and yummy. So, it may be the stickiness factor?
I *am* wondering just what it was you sifted out of the cake mix. Could it have been flavor capsules? Coloring agents? Heaven only knows. But, I trust your and Chris’ judgment. I’ll bet it was as delicious as it was beautifully presented on the dessert dish!
[…] become a little gun-shy about flipping cakes out of pans after last week, I let the finished cakes cool in their pans for 10 full […]