Dr Pepper Cake Recipes

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, baking soda and cinnamon. In a small saucepan, combine Dr Pepper, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. Add eggs, whisking constantly., Transfer to prepared pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, 18-22 minutes., Meanwhile, for icing, combine butter, Dr Pepper and cocoa in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar, cinnamon and vanilla until smooth., Remove cake from oven; place on a wire rack and let cool completely. Spread frosting evenly over cake; sprinkle with pecans.

Steps:

• Heat 1 Cup of butter and Dr Pepper.
• Add the cocoa, cinnamon, flour and sugar to the butter mixture.
• Mix the eggs, buttermilk, soda and vanilla and add to the rest of the mixture.
• Pour into prepared 8 or 9 inch pans.
• Bake 30 minutes at 350 degrees.
• DR PEPPER ICING Heat butter, Dr Pepper and cocoa stirring until well blended.
• Stir in remaining ingredients.
• Frost cake.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake and pudding mixes. Add eggs, 1 at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla., Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.

Steps:

• Mix well, pour into a bundt cake pan, bake at 350 for 50 minutes or until toothpick comes out clean.
• While cake is warm glaze with:.
• 1 cup of powdered sugar.
• 1/4 teaspoon vanilla and remaining Dr. Pepper.
• Drizzle over cake -- .

Steps:

• Cake: Combine first 3 ingredients, beating with mixer until well blended.
• Add eggs, one at a time, beating well after each addition.
• Add Dr Pepper, mix well (about 5 min on med to med high speed will thicken that batter).
• Pour batter into 3 waxed-paper-lined 9 inch cake pans.
• (If you choose cherries, replace 1/4 cup of Dr. Pepper with 1/4 cup cherry juice).
• Bake 15 325 degrees for 35 min.
• Cool in pans 10 min.
• before removing.
• Frost when cool.
• Frosting:Beat first 5 ingredients until light and fluffy.
• (mix in pecans or cherries optional).
• or (use cherries or pecans as decoration after cake is frosted).

Steps:

• Blend cream cheese and Dr.
• Pepper until light and fluffy.
• Fold in drained fruit and marshmallows.
• Pack into a freezer-safe container.
• Freeze.
• Slice into squares and serve.

Steps:

• Arrange cherries evenly on bottom of a greased 9 x 13 pan.
• Preheat oven to 350°F
• In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
• Add almond extract and cool slightly.
• In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
• Pour cooled Jello mixture over cherries in pan.
• Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
• Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.