Quick breakfast while baking…
…you know that recipe where you take a can of soda + cake mix? I decided to finally give it a try with some leftover Sparkling Cider.
It’s the bubbles that do their magic!
1.5 cups + 15.25 oz box of Vanilla Cake Mix. No eggs, no oil…
…just mix…
…and pour…
…and follow the oven times on the box.
I made a little guy on the side…
…turns out that was the only success, since there was a little bit of a bundt bummer.
I let it cool, I greased/floured it well; I’ve never had this issue before so I’m blaming the soda. Abe, however, had a handful of crumbles and said it was amazing – moist and fluffy!
None for me – we are off to meet friends at a REAL bakery, where they never have accidents like this, I’m sure… 
{ 8 comments… read them below or add one }
I have used sparkling water in recipes before to help with lift, and it normally works. Maybe the cake need more fat in the recipe to help not stick so much? just a thought
but still looks great
I think you’re right. That thing was STICKY!
I almost always use sparkling water in my baked goods now. Including pancakes and waffles. It really helps the gluten free flours get a little more lift! I don’t worry about the happy accidents in the kitchen especially when they are delicious! I see an ice cream or yogurt topping with those crumbs!
Looks delicious as always!! Thank you for inspiring us with your fun baking adventures!
Have you ever tried baking/cooking with coconut butter or coconut oil? And I haven’t seen it yet in my local Whole Foods/Trader Joe’s but there’s apparently coconut sugar and coconut flour! Curious curious!
never used coconut sugar/flour but have used coconut oil a few times with wonderful results – like w my pear yogurt bread: http://theactorsdiet.com/2011/11/11/pear-yogurt-bread/
I did it this morning with a box of Duncan Hines French Vanilla cake and a San Pellegrino limonata soda. The lemon scent was strong in the cake, but it was great! It’s just as moist without being greasy!
How did it hold together? Was it sticky???
I made them into cupcakes, so I can’t tell if there were any sticking problems but they tasted good. Definitely less greasy than adding oil. I would do this again with the yellow butter cake mix I’ve got left in the pantry. Not sure what would go well with it.