dr pepper

Dr Pepper sheet cake

sugar

flour

unsalted butter

cocoa

Dr Pepper, preferably made with cane sugar

eggs,

buttermilk

vanilla extract

baking soda

cinnamon

kosher salt

vanilla

pecans

salt

clove

milk

(3 1/2 cups) powdered sugar

Dr Pepper spiced pecans

whole Dr Pepper spiced pecans

Preheat the oven to 400° F. Lightly grease a 9x13 pan.

To make the cake batter, stir the sugar and flour together in a bowl. Melt the butter on low in a saucepan, and when melted add the cocoa and Dr Pepper to the pan. Turn the heat to high and while stirring, heat until boiling. Turn off the heat.

Pour the cocoa mix over the sugar and flour and blend well with a spoon. Add to the batter the eggs, buttermilk, vanilla, baking soda, cinnamon, and salt, and blend well with a spoon.

Pour the batter into the pan, and bake uncovered for about 25-30 minutes, or until an inserted knife comes out clean.

While the cake is baking, to make the nuts, pour the ¼ cup Dr Pepper into a skillet, bring to a boil, then continue to cook on high until reduced in half to 2 tablespoons, about 3-5 minutes.

Turn the heat to low and add the butter. When melted, add the vanilla, then stir in the pecans until well coated. Stir in the sugar, cinnamon, salt, and clove, and while stirring, cook until the pecans are well coated and fragrant, about 3-5 minutes.

Remove from the skillet. Taste and adjust seasonings, if desired. (I usually sprinkle on a bit more cinnamon and sugar after cooking). These can also be made ahead of time and stored in an airtight container.

For the frosting, reserve 1/2 cup of the pecans as whole, then chop the remaining pecans.

Because you want to pour the frosting over the cake while the cake is still warm, 5 minutes before the cake is ready is a good time to make the frosting. Though you can also make the frosting immediately after the cake is done, just don’t wait too long, as you want the cake warm when you cover it with the frosting.

To make the frosting, add the butter, cocoa, and milk to a saucepan, and while occasionally stirring, cook on high until melted and boiling. Remove from the heat.

Stir in the powdered sugar, vanilla, cinnamon, chopped pecans, and salt. Stir well until blended, then spread over the cake while both are still warm. Top the cake with the reserved whole pecans.

This super easy, nostalgic chocolate cake recipe is made with Dr Pepper!

Dr Pepper Cake

Dr. Pepper soda

vegetable or canola oil

salted butter

cocoa powder

all purpose flour

eggs

Preheat oven to 350° F°. Coat a 9&#215;13 baking dish with baking spray. Set aside.

Combine the Dr. Pepper, oil, butter and cocoa powder in a large saucepan over medium heat. When it comes to a simmer, mix well and remove from heat.

Whisk the sugar, flour, and baking soda together in a large bowl. Add the dry mixture into the saucepan and stir until combined with a rubber spatula or wooden spoon.

In a separate small bowl lightly beat the eggs and buttermilk together. Add the buttermilk mixture into the saucepan and stir until combined and smooth.

Pour batter into the prepared pan and bake for 23-28 minutes or until toothpick inserted into the center of the cake comes out clean.

In a medium saucepan, combine butter, cocoa powder and milk together over medium heat, stirring occasionally until melted and smooth.

Whisk in the powdered sugar a little at a time, combining after each addition until smooth.

Top 3 dr pepper recipes from across the web

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Dr Pepper sheet cake

Dr Pepper Cake

Dr Pepper sheet cake

Top 3 dr pepper recipes from across the web

The most viewed dr pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dr Pepper sheet cake

Dr Pepper Cake

Dr Pepper sheet cake

The most viewed dr pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine