Presenting: The Deep Fried, Liquid Nitrogen
Dr Pepper Cake

You may need to sit down. Take a breather. The State Fair is beyond space-epic, at this point. You've eaten a good chunk of the fair's fried foods already, haven't you? Maybe a giant, throbbing red pickle or too? (Maybe you're throbbing too). If you're not at critical mass yet,...

By Nick Rallo

September 29, 2010

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You may need to sit down. Take a breather. The State Fair is beyond space-epic, at this point. You've eaten a good chunk of the fair's fried foods already, haven't you? Maybe a giant, throbbing red pickle or too? (Maybe you're throbbing too). If you're not at critical mass yet, nearing a supernova blast going off in your lowers -- careful and you just may collapse into yourself, creating a super dense center...

Speaking of super dense centers, the Dr Pepper "Fry-tastic" Cake Competition was held at Fair Park on Tuesday (why didn't they have it on FRY-day?!?).

Here's what happened: Abel Gonzales, known to us mortals as the "king of deep-frying," selected the winning cake out of dozens of contestants. The Dr Pepper 125th anniversary cake contest winner, a Dr Pepper Black Forest cake by Julie Ray of Fort Worth -- who jokingly renamed her creation "The Ha-Ha I Won Cake" on the spot -- was then fried on premises by Gonzales.

Thus, presenting, Abel Gonzales' "Deep-Fried Dr Pepper Cake"...

1. A Dr Pepper-based batter was made.

2. The winning cake was rolled into balls.

3. The Cake balls were removed, and deep fried.

4. The cake is then fast frozen with liquid nitrogen.

5. A super-secret Dr Pepper sauce, whip cream and powdered sugar: there you go, fried Dr Pepper Cake balls.

Check out more photos in Danny Fulgencio's slideshow.

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