Dr Pepper Texas Chocolate Cake



Cake

2 cups sifted flour

1 cup sugar

1 cup dark brown sugar

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr Pepper (Not diet)

1/2 cup chocolate chips

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1-1/2 teaspoons vanilla



Frosting

3/4 cup butter-flavored vegetable shortening

6 tablespoons unsalted butter, softened

4 cups sifted powdered sugar

1/4 cup unsweetened cocoa powder

1/4 cup Dr Pepper (Not diet)

1-1/2 teaspoons vanilla



Heat oven to 350 degrees F. 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, until 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 until combined, about 2 minutes. With the mixer running, slowly pour in the

Dr Pepper-chocolate mixture and continue beating until combined, about 1 minute.



With mixer on low, gradually add the dry ingredients. Increase speed to medium and

beat 2 minutes more. Divide the batter between the 2 pans. Bake for 30-35 minutes

or until a toothpick inserted into the center comes out clean. Cool the layers in

the pan 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.



To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy.

Add the powdered sugar and cocoa, and continue mixing until 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 a bit. Continue beating until light and fluffy,

about 1 minute.



Set first layer, top down, on a flat plate. Spread 1 cup of the frosting on top.

Top with the second cake layer and spread the rest of the frosting on the top and

sides of the cake, making attractive swirls.



Yield: 12 servings.

Coca-Cola Cake 

1 cup Coca-Cola
1/2 cup vegetable oil
1/2 cup margarine
3 tablespoons cocoa
2 cups sugar 2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

In a saucepan, bring Coca-Cola, oil, margarine and cocoa to a
boil
In a separate bowl, mix the sugar, flour and salt. Pour in the
boiling liquid and beat well.

Add the eggs, buttermilk, soda and vanilla and beat well.
Pour into a greased and floured sheet cake pan (15×10x1-inch),
and bake at 350 F. for 20-25 minutes.

Frosting
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 to 1 cup pecans, chopped
1 pound confectioner's sugar

In a saucepan, combine the butter, cocoa and milk and heat
until the butter melts.
Beat in the remaining ingredients, and spread on the hot cake.
Cool and cut.

Orange Crush Pound Cake



1 1/2 cups margarine or butter

3 cups sugar

5 eggs

3 cups flour

1 tsp lemon extract

1 tsp vanilla extract

3/4 cup Orange Crush drink



Glaze:

1 tsp almond extract

1/2 cup sugar

1/3 cup water



Margarine and eggs should be at room temperature.

Cream sugar and margarine until light and fluffy. Add

eggs, one at a time. Beat well.

Add flour. Beat in lemon and vanilla extracts and

Orange Crush drink.

Pour batter into a well greased and floured 10-inch

tube pan and bake at 325 F for 1 to 1 1/4 hours. Cool

in pan about 20 minutes before turning out.



Variation: Add 1 teaspoon each of vanilla, lemon,

coconut and rum flavorings to batter.



Glaze: Glaze cake with ingredients which have been

brought to a boil. Pour over cool cake.

DR.  PEPPER   CAKE 

Ingredients :
   1 c. butter or margarine
   1 c. Dr. Pepper
   4 tbsp. cocoa
   2 eggs
   1 tsp. vanilla
   2 c. sugar
   1/2 c. buttermilk
   1 tsp. soda
   2 c. flour
   1 1/2 tsp. cinnamon
 
DR. PEPPER ICING:
   1/4 c. margarine
   1/4 c. Dr. Pepper
   3 tbsp. cocoa
   1 (16 oz.) box confectioner's sugar
   1 tsp. vanilla
   1 c. chopped nuts

Preparation :
   Heat butter, cocoa and Dr. Pepper.  Mix well and set aside.
   Cream eggs, sugar and butter, milk and soda.  Add flour and
   cinnamon alternately with Dr. Pepper mixture, then vanilla. 
   Pour into greased and floured 9 x 12 inch pan and bake at
   350 degrees for 25 to 30 minutes.  Ice with Dr. Pepper Icing. 
   Heat margarine, cocoa and Dr. Pepper and blend well. 
   Stir in other ingredients.
   Mix thoroughly and ice cake.  recipe from San Antonio, Texas.

Dr. Pepper Cake

3/4 lb unsalted butter, room temperature
3 cups sugar
5 eggs, room temperature
3 cups all purpose flour
3/4 cup Dr Pepper
2 tablespoons vanilla extract

Cream butter and sugar until light and fluffy. Beat in the eggs
one at time. Be sure to thoroughly mix it after each egg.
Gradually add the flour alternating with the Dr. Pepper. Beat
with an electric mixer on high for 3 minutes. Mix in the
vanilla. Pour into greased and floured bundt pan. Bake at 325º F
for 1 hour 15 minutes.

CHOCOLATE PEPSI CAKE
 
2 c. flour
2 c. sugar
2 c. butter
1 1/2 c. marshmallows
2 sq. baking chocolate
1 c. Pepsi
1/2 buttermilk
2 eggs, unbeaten
1 tsp. baking soda
1 tsp. vanilla

Preheat oven to 375 degrees. In large bowl combine flour and
sugar. Melt in small saucepan butter, marshmallows,
baking chocolate and pepsi.
Pour over flour mixture hand mix well. Add the buttermilk, eggs,
baking soda and milk.
Continue to hand mix until well blended. Pour into square or
oblong cake pan that has been greased. Bake at 375 degrees for
45 or until done. Pour icing over hot cake while its still in
the pan.

PEPSI ICING:

1/2 c. butter
6 tbsp. Pepsi
3 tbsp. cocoa
1 box powdered sugar
1 c. chopped walnuts

Melt together butter, Pepsi and cocoa. Add 1 box powder sugar
and walnuts mix well and set aside. When cake is done baking
pour icing over top while still hot.

Dr. Pepper Chocolate Cake

The magic ingredient in this outrageous two-layer dark chocolate
cake is Dr. Pepper, one of America's oldest soft drinks.
Dr. pepper was first made and sold in 1885 at Morrison's Old
Corner Drug Store in Waco, Texas. Just like the state it
comes from, this cake is big and impressive. The soft drink's
carbonation gives the layers exceptional rising power, and its
special blend of flavorings makes lickin' the beaters
especially appealing.

The Cake:

2 cups sifted flour
1 cup sugar
1 cup dark brown sugar
1 cup unsweetened
cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr. Pepper
1/2 cup
chocolate chips
2 large
eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons
vanilla extract

The Frosting:

3/4 cup butter flavored vegetable shortening
6 tablespoons unsalted butter, softened
4 cups confectioner's sugar
1/4 cup unsweetened cocoa powder
1/4 cup Dr. Pepper
1 1/2 teaspoons vanilla extract.

the oven heating to 350° F. Grease and flour two 9-inch
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 small saucepan and add the chocolate
chips. Heat on low, stirring often, until 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 until combined, about 2 minutes.
With the mixer running, slowly pour in the Dr. Pepper-chocolate
mixture and continue beating until 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
until 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 life 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 until soft and fluffy.
Add the confectioner's sugar and cocoa and continue mixing until
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 until 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.

Chocolate Coca Cola Marshmallow Cake



2 cups sugar

2 cups flour

1 cup butter, room temperature

3 TB cocoa

1 cup coca cola (not diet)

1 cup buttermilk

2 eggs

1 tsp. vanilla

1-1/2 cups miniature marshmallows

Frosting, recipe follows



Sift together sugar and flour. Set aside.



In a sauce pan, melt butter, cocoa and cocoa cola together. Boil for 1 minute

and then pour

into dry mixture.



Add buttermilk. Beat the eggs into the mixture until smooth. Add marshmallows

and mix. Stir

in the vanilla.



Pour into a 9" x 13" greased and floured baking pan.



Bake in preheated 350º F., oven for 40 to 45 minutes or until toothpick

inserted in center comes

out clean. Remove cake from oven and cool before frosting.



~~~Frosting~~~

1/2 cup butter

3 TB cocoa

6 TB coca cola (not diet)

1 lb. box (3-3/4 cups) powdered sugar

1 tsp. vanilla extract

1 cup chopped pecans



Mix butter, cocoa and cola in top part of double boiler. Bring to a boil and

remove from heat. Add

powdered sugar, vanilla and nuts, mix well. Spread on cooled cake.

Dr. Pepper Chocolate Cake

1 cup butter or margarine
1 cup Dr. Pepper
4 Tbsp. cocoa
1 1/2 tsp. cinnamon
2 cup cake flour
2 cups sugar
1/2 tsp. salt
2 eggs, beaten
1/2 cup buttermilk
2 tsp. vanilla
1 tsp. salt

Frosting:
1/4 cup butter or margarine
1/4 cup Dr. Pepper
3 Tbsp. cocoa
2 1/2 to 3 cups powdered sugar
1/2 cup pecans, chopped
1 tsp. vanilla


Preheat to 350.
Heat together the butter and Dr. Pepper until butter is melted.
Sift together dry ingredients into mixing bowl.
Combine eggs, buttermilk, soda and vanilla. Add the hot Dr.
Pepper mixture to the dry ingredients and blend well. Add the
egg mixture and mix well. Pour into a 15 1/2 x 10 1/2 x 1-inch
sheet cake pan.
Bake at 350 for about 25 minutes or until cake tests done. About
5 minutes before cake is done, start the frosting. Heat together
the butter, cocoa and Dr. Pepper. Stir in the nuts, vanilla and
powdered sugar. Blend until smooth. Spread on cake immediately
when removed from oven - while hot.