Strawberry Soda Pop Cake Recipes

Steps:

• In a large bowl, mix chocolate milk, melted butter and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; gradually mix into chocolate milk mixture. Stir in chocolate chips. Spread into a greased 3- or 4-qt. slow cooker., For topping, in a small saucepan, combine soda and sugars. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in dark chocolate chips, jam and molasses; pour over batter., Cook, covered, on high until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours. Serve with whipped cream and strawberries.

Steps:

• 1. Bake the cake as box directions and poke holes in cake with fork. Pour strawberry soda over cake.
• 2. Icing---- Mix cool whip, pudding, milk, jello, and kool-aid. ice cooled cake and put in icebox until ready to serve.

Steps:

• Prepare cake according to package instructions for a 9x13 inch pan. remove from oven and poke holes in the cake with a wooden skewer or toothpick.
• In a medium bowl, combine boiling water with strawberry gelatin. Stir until dissolved and allow to cool slightly. Pour in the strawberry flavored carbonated beverage. Pour slowly over cake, allowing it to soak in. Refrigerate until cool.
• To make the Frosting: In a medium bowl combine pudding and milk. Beat until well blended and thickened. Fold in the thawed whipped topping. Spread on cake. Refrigerate for several hours before serving.

Steps:

• Prepare white cake mix according to package directions.
• Pour into a 9 x 13 baking pan.
• Bake as directed.
• When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
• As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
• Refrigerate.
• To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
• Spread over cooled cake.
• Garnish with strawberries if desired.
• Store in refrigerator.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

Steps:

• 1. Prepare cake mix and bake in a 9x13-inch pan, follow instructions on box.
• 2. While the cake is still warm, poke holes all over the top of the cake.
• 3. Combine the jello and boiling water, stir to dissolve. Add the strawberry soda to the jello mixture and gently pour over the cake while still warm.
• 4. Add the kool-aid to the vanilla frosting and mix till well blended, spread over the cake.

Steps:

• I used a deep 13x9 pan. Bake cake according to directions. Let cool, when cooled poke holes into cake with straw.
• Pour whole can of strawberry soda on cake, let soda absorb into cake.
• Pour eagle brand milk onto the cake after the soda. Use a spoon to spread around to edges of cake.
• Empy cool whip onto cake, spread cool whip to edges of cake. Top with fresh strawberries.
• Refrigerate cake for at least 3 to 4 hours before serving. This is best served cold and in the summer.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease bottom of 13 x 9 pan with cooking spray or use shortening and a flour dusting.
• Blend cake mix, water, oil and eggs in a large bowl until moistened. Or, make as your cake mix directs if using different cake mix.
• Beat with mixer on medium speed for 2 minutes.
• Bake cake for 34 to 38 minute Remove from oven and cool.
• Dissolve jello in hot water.
• Add soda to jello mixture.
• When cake has cooled but still warm, poke full of holes with fork. If cake pieces come with fork, just put back on cake.
• Pour jello mixture over cake.
• Let cool completely.
• Mix pudding and milk together until thick. Fold in cool whip.
• Spread on cake.
• Cover and refrigerate overnight.