Classic Dr Pepper Cake Recipe Recipe For Deviled

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DR PEPPER CAKE



Dr Pepper Cake image

This is my favorite "go-to" recipe for any time I have to take food anywhere. Everyone loves it. When it is baked in layers rather than in a single layer, it presences will make people say "wow." It is a crowd-pleaser! -Shannon Parum, Vernon, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1 package German chocolate cake mix (regular size)
1 package (3.4 ounces) instant chocolate pudding mix
4 large eggs
1 can (12 ounces) Dr Pepper
1 teaspoon vanilla extract
FROSTING:
1 container (12 ounces) whipped cream cheese, room temperature
1/3 cup butter, softened
1/3 cup baking cocoa
3-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 551 calories, Fat 20g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 590mg sodium, Carbohydrate 88g carbohydrate (63g sugars, Fiber 2g fiber), Protein 7g protein.

DR. PEPPER CAKE



Dr. Pepper Cake image

This is just a great cake that I learned about from a friend. It seems coke is used in a lot of recipes and also 7-up/Sprite. This is unique in that it uses Dr. Pepper.

Provided by Trisha W

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 15

1 cup butter
1 cup Dr. Pepper cola
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
4 tablespoons cocoa
1 1/2 teaspoons cinnamon
2 cups flour
2 cups sugar
1/4 cup butter
3 tablespoons cocoa
chopped nuts
1/4 cup Dr. Pepper cola
1 box powdered sugar

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.

Nutrition Facts : Calories 6425.6, Fat 246.8, SaturatedFat 150, Cholesterol 987, Sodium 3584.8, Carbohydrate 1027.4, Fiber 15.8, Sugar 803, Protein 52.2

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

DEVILED EGG CAKE



Deviled Egg Cake image

Dress up your Easter table with a giant egg cake.

Provided by Food Network Kitchen

Time 2h

Yield 12 to 14 servings

Number Of Ingredients 9

Cooking spray
2 16-to-18-ounce boxes white cake mix (plus required ingredients)
4 freeze-dried strawberries, finely crushed
2 3-inch pieces green sour straws or licorice lace
1 1/2 cups sugar
1/2 teaspoon cream of tartar
Pinch of salt
3 large egg whites
Yellow food coloring

Steps:

  • Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
  • Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
  • Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
  • Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height.
  • Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
  • Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
  • Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
  • Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
  • Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives."

DR PEPPER SHEET CAKE



Dr Pepper Sheet Cake image

When we visited the Dr Pepper museum in Dublin, Texas, I bought a Dr Pepper cake mix. It was so delicious that I decided to come up with my own sheet cake version. It's become a family favorite. —Karen Daigle, Burleson, Texas

Provided by Taste of Home

Categories     Desserts

Time 32m

Yield 24 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups Dr Pepper
1 cup butter, cubed
1/4 cup baking cocoa
2 large eggs, room temperature, lightly beaten
ICING:
1/2 cup butter, cubed
1/3 cup Dr Pepper
1/4 cup baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 154mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 2g protein.

DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE



Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette image

Very Tasty!!

Provided by Joshua Mihaylo

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 24

3 tablespoons butter
1 cup finely chopped onion
⅓ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 tablespoon dry mustard
½ teaspoon cayenne pepper
⅓ cup mayonnaise
½ cup soft bread crumbs
1 tablespoon lemon zest
¼ cup chopped fresh parsley
1 egg, lightly beaten
1 pound cooked crabmeat
salt and black pepper to taste
1 cup dry bread crumbs
¾ cup vegetable oil
lemon, zested
¼ cup lemon juice
2 tablespoons minced fresh ginger root
1 jalapeno pepper, seeded and minced
1 teaspoon white sugar, or to taste
salt to taste
2 cups vegetable oil for frying
8 cups mixed salad greens
2 avocados - peeled, pitted and sliced

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
  • Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
  • Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
  • Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
  • Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.

Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g

DEVILED SALMON CAKES



Deviled Salmon Cakes image

Categories     Cake     Mustard     Onion     Appetizer     Sauté     Mayonnaise     Salmon     Spice     Celery     Corn     Spring     Parade

Number Of Ingredients 17

2 cans (7 1/2 ounces each) salmon, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup corn kernels, canned or frozen (thawed, if frozen)
Salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon drained pickle relish
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
2 dashes Tabasco sauce
1 egg
1 1/2 cups crushed cracker crumbs (preferably saltines)
2 tablespoons unsalted butter
2 tablespoons corn oil
Light Lemon Yogurt Sauce , for serving

Steps:

  • 1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.
  • 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
  • 3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
  • 4. Form the salmon mixture into eight 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
  • 5. Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
  • 6. To serve, spoon 2 tablespoons of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.

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