Dr Pepper Texas Chocolate Cake Recipes

DR. PEPPER TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350° F. Spray a 9x13 baking pan with cooking spray. Set aside.
• First, make the cake. In a large mixing bowl, whisk together the flour, sugar, cinnamon, cloves, baking soda, and salt.
• In a saucepan, over medium-high heat, melt the butter. Once melted, add the cocoa powder and Dr. Pepper, and whisk until combined. Heat until the mixture just starts to boil, then remove from heat.
• Pour the Dr. Pepper mixture into the bowl of dry ingredients, along with the eggs and buttermilk. Use a whisk or a wooden spoon to mix together just until combined.
• Pour the cake batter into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted into the middle comes out clean. * Texas Sheet Cake is a naturally flatter, and dense cake so it won't rise like a traditional cake will.
• While the cake is baking, make the chocolate pecan glaze. In a medium mixing bowl, add the powdered sugar, cocoa powder, melted butter, Dr. Pepper, and milk. Stir everything together with a spatula or wooden spoon until smooth and combined. Stir in the chopped pecans.
• Immediately pour the glaze over the cake when it comes out of the oven. Use a spoon or spatula to spread it out evenly. Serve warm or let the cake set for 1-2 hours before serving. * The cake is much easier to cut once it has set at room temperature, and cooled a bit, before cutting & serving.

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 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.