Please don’t hate me, but I’m about to show you a recipe that I would NEVER make myself. Never would I look at the calendar, see that I have guests coming, and say, “Oh! I know! I’ll make that thing I blogged about the other day!” Not this time.
But I would totally let my four year old make it, and if she did…I would serve it to you with a smile. Because sometimes, teaching culinary confidence to the pre-k set is more important than from-scratch and gourmet. (All that said, this cake is surprisingly tasty, and very addicting. It has the added benefit of being egg and dairy free, other than whatever is already present in your ingredients.)
(Oh, and if you’ve been reading Chow Review for a while, you will totally recognize this recipe. Last time, we used a yellow cake mix with a store-brand lemon-lime soda. This time, it was chocolate cake mix with 7Up. It was very good!)
Behold: Soda Pop Cake!
So, you take these two things…
…and give them to a child with a bowl and a spoon.
When she says, “Hey! Let’s add dried cranberries!”, just nod and say yes. It’s her cake, after all.
While she’s doing all her mixing and mastering, spray a 9x13 pan with cooking spray and pre-heat your oven to 350.
Help her pour all the batter into the pan, and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Soda Pop Cake
makes one 9x13 cake
1 boxed cake mix
1 can of soda pop
Preheat oven to 350 and spray a 9x13 pan with cooking spray. Set aside.
In a bowl, stir together the cake mix and soda pop.
Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.