Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Sunday, March 3

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Ingredient Thu Nov 08 2007

Spotted: Big Red

Big Red Perusing the soda aisle for some Ginger Ale at Jewel last week, I noticed a few cases of Big Red. I haven't seen "America's #1 Red Soda" in years -- not that I've been missing it. When I went back to snap a photo last night, it was sold out! Apparently there are those who were longing for it.

Or maybe they were hoping to make some Big Red Cake.

Having spent part of my childhood in a small town outside of San Antonio, I have vivid memories of this ridiculous cake. Those memories aren't good memories, so I give you this recipe with a warning and a disclaimer. The warning: You probably will hate this cake. The disclaimer: Did you notice the lack of "real" ingredients? You risk shaving years off your life consuming this cake. Drive Thru is not responsible for that.


1 box yellow cake mix
2 sm. boxes vanilla instant pudding
2 sm. boxes cherry gelatin
1 can Big Red soda
1 (8 oz.) tub whipped topping.

Bake in 9 x 13 inch pan. Bake cake according to box directions. Remove from oven and poke holes in it with a toothpick. Immediately pour mixture of gelatin, 1/2 cup hot water and 1/2 cup Big Red over top. Cool. When completely cool top with mixture of Cool Whip and pudding mixed according to box directions.

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Jenn / December 9, 2008 2:24 PM

We buy every case we can, when we can find it.....

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi,
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