Baking with Pop

Baking instructor Nancy Berguson shared three dessert recipes that include some of your favorite pop flavors.

Blood Orange Soda Cookies

1 package white cake mix
1 large egg lightly beaten
1/2 cup Blood Orange Soda
Orange gel food coloring

Preheat oven to 350 degrees.
Mix ingredients in order listed. Do not overbeat!
Chill dough in freezer for 20 minutes.
Using a cookie scoop, scoop dough and roll into balls. Roll balls in powdered sugar. Place balls on parchment lined cookie sheet to bake.
Bake for 18-20 minutes until cookies are firm.

Cheerwine Chocolate Cherry Cake

3/4 cup butter, softened
2 cups granulated sugar
3 large eggs
1-1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup good quality baking cocoa
1/2 teaspoon salt
1 cup Cheerwine Soft Drink (or cherry soft drink)
1/4 cup cherry juice
1/4 cup whole milk

Pre-heat oven to 350 degrees
Prepare two-8 inch cake pans with pan spray and line with waxed paper.
In large mixing bowl cream butter and sugar until very light and fluffy, add eggs.
Mix in vanilla extract.  In a small bowl, mix together flour and baking cocoa, add salt. In another small bowl mix together Cheerwine, cherry juice and milk.
In thirds, beat in flour and Cheerwine mix to creamed butter mixture beginning and ending with flour. Divide evenly between 8 inch pans.  Bake for 40 minutes or until tested done.

Chocolate Frosting:

2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4 1/2   cups powdered sugar

In a large saucepan on stove top, melt chocolate chips with butter.  Add sour cream stirring to blend well.  Remove from heat and beat in powdered sugar.  If frosting seems to stiff to spread add a tsp or two of milk.

Poppy Seed Bundt Cake

1/4 cup poppy seeds
1/4 cup vegetable oil
¼ cup water
3 large eggs
1 pkg.  lemon cake mix
1 cup Bubble Up
¼ cup vegetable oil
3 large eggs                                 

Soak poppy seeds in water for 30 minutes. Pre-heat oven to 350°. Generously grease and flour Bundt pan. Blend cake mix, Bubble Up, oil, eggs, poppy seeds. Beat 4 minutes on medium speed. Pour into pan. Bake 40-50 minutes or until cake springs back when touched lightly. Cool 10 minutes. Remove from pan and let cool completely.  Glaze with lemon glaze.

2 cups powdered sugar
1 tsp. lemon flavoring or extract enough hot water to make a glaze consistency
In a small bowl mix together glaze ingredients.  Spread cake with glaze, allowing it to drizzle down sides.

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