“I wonder what a ginger ale cake would taste like?” I said to my beloved boyfriend one chilly afternoon in the car.
“I don’t know, honey, good?” he responded.
Two days later, he came home to tell me that his latest writing assignment for Rowan’s magazine “Venue” was to cook an entire meal with ginger ale, even making his own ginger ale to drink. He also admitted to completely stealing the idea from my musing of ginger ale cake.
What a jerk.
We then journeyed to our favorite Shop-Rite to purchase ingredients for our ginger ale experiment. While I’m only posting the recipe for ginger ale cake, my boyfriend did make two variations of ginger ale – one without yeast and one with yeast.
Ginger Ale Cake
One box white cake mix (NOTE: mixes require eggs and oil, so make sure you have both!)
2 C ginger ale – we used Schwepps, but I prefer Canada Dry
1 small tub of Cool Whip
1 packet of lime JELL-O
1. Prepare the cake mix according to the directions on the box. Substitute the ginger ale for the water in the mix. I poured my cake batter into a nine inch Springform pan and baked it by the directions on the box.
2. While the cake is baking, scoop out the Cool Whip into a mixing bowl. SLOWLY mix the JELL-O gelatin into the Cool Whip. DO NOT MIX IT ALL IN AT ONCE. The powder has a very strong flavor to it and will make your frosting grainy if you use too much.
3. Put the frosting in the fridge to chill while the cake cools. Frost the cake evenly; the frosting should go on smoothly.
When I made this cake, I used all the JELL-O powder from one packet. It made the frosting so sweet that I can only eat one piece at a time. On the other hand, the cake came out really moist.
We’ll see what my boyfriend thinks. 🙂