Dr Pepper Chocolate Cake Recipes

DR PEPPER CAKE

Steps:

• Preheat the oven to 350 degrees F and grease a 9x13-inch cake pan.
• In a large mixing bowl, mix together all cake ingredients until fully incorporated, then pour into the prepared baking sheet.
• Bake cake for 35-40 minutes or until a toothpick comes out clean.
• While the cake is baking, melt butter in a medium sized saucepan.
• On medium heat,whisk in sugar, Dr Pepper, cocoa, and vanilla.
• Stir constantly until brought to a boil. Reduce heat and boil for 1 minute.
• Remove from heat and cool for 25 minutes.
• Pour the warm frosting over the warm cake and allow it to sit for a minimum of 30 minutes before slicing and serving.
• This cake can be stored in an airtight container for up to 3 days at room temperature.

DR PEPPER TEXAS CHOCOLATE CAKE

Steps:

• Get the oven heating to 350°. Grease and flour two 9-inch-round cake pans, tapping out any extra flour.
• Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside. Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, til the chips are just melted. Pull off the heat and set aside.
• Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed til combined, about 2 minutes. With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating til combined, about 1 minute.
• Drop the mixer speed back to low and gradually add the dry ingredients. Pop the speed back up to medium and beat 2 minutes more. Divide the batter between the 2 pans.
• Bake 30 to 35 minutes, or til a toothpick poked into the center comes out clean. Cool the layers in the pans for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.
• Whip up the frosting. First drop the shortening and butter into a mixer bowl and beat til soft and fluffy. Add the confectioners' sugar and cocoa and continue mixing til combined. Stir together the Dr Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it down a bit. Continue beating til light and fluffy, about 1 minute.
• Set 1 layer, top down, on a good-looking plate. Smear on 1 cup of the frosting. Grab the other layer and slap it on top of the frosted one. Spread the rest of the frosting all over the top and sides of the cake, making attractive swirls. Serve, and accept the compliments.

DR PEPPER 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.

DR PEPPER SHEET CAKE

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.