Dr Pepper Cake Food

DR. PEPPER CAKE

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.

DR PEPPER CUPCAKES

Steps:

• Preheat the oven to 325˚. Line two 12-cup muffin pans with paper cupcake liners.
• For the cupcakes: Add the dried cherries to a medium saucepan. Pour in 1 cup of Dr Pepper, then bring it to a slow boil over medium heat. Cook it for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes.
• In a separate saucepan, melt the butter over medium heat. Add the cocoa powder, then pour in the boiling water and whisk it together until smooth. Set this aside to cool.
• In a liquid measuring cup or bowl, combine the buttermilk, eggs, baking soda and vanilla and whisk until combined. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and pumpkin pie spice. With the mixer on low, drizzle in the butter-cocoa mixture, then pour in the buttermilk mixture. Add the Dr Pepper-cherry mixture and mix until it's all combined. (Scrape the sides of the bowl once halfway through.)
• Use an ice cream scoop or ¼-cup measure to fill the cupcake liners with the batter. Bake until a toothpick comes out clean, about 18 minutes. Let the cupcakes cool slightly, then remove them from the pan and allow to cool completely before frosting them.
• For the frosting: Gently boil the Dr Pepper in a small saucepan over medium heat until reduced to about ½ cup, 20 to 25 minutes. Set aside to cool completely.
• Add the butter to the bowl of an electric mixer fitted with the paddle attachment, then add the powdered sugar, zests and vanilla. Beat the heck out of it, scraping the sides of the bowl a couple of times, until the mixture is light and fluffy. With the mixer on low, slowly drizzle in the Dr Pepper reduction until it's all been incorporated. Continue beating and scraping until the frosting is smooth and perfect. Then frost the cooled cupcakes.

BEST CHERRY DR PEPPER CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with baking spray and set aside. Using a standing mixer, mix together the cake mix and soda until combined. Cut the cherries in half and mix into the batter. Pour the cake batter into the baking dish. Bake in the oven for 30 minutes or until a toothpick comes out clean. Allow cake to cool completely before frosting. FROSTING: Using a standing mixer, cream together the butter, powdered sugar and cherry juice until combined and stiff. If your frosting is thin, add in another cup of powdered sugar. Scoop the frosting onto the cake and smooth evenly with an angled spatula. Sprinkle the chocolate shavings onto the frosting and add a few cherries.

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.

RED VELVET CAKE

Steps:

• preheat the oven according to the directions on the cake mix.
• mix together cake mix and soda.
• spray cake pan with non stick cooking spray and pour batter into the cake pans.
• cook as long as is directed on the package.
• Enjoy!

DR. PEPPER BUNDT CAKE

Steps:

• Mix well, pour into a bundt cake pan, bake at 350 for 50 minutes or until toothpick comes out clean.
• While cake is warm glaze with:.
• 1 cup of powdered sugar.
• 1/4 teaspoon vanilla and remaining Dr. Pepper.
• Drizzle over cake -- .

DR PEPPER® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
• Mix together the flour and the white sugar.
• In a saucepan combine the Dr. Pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil. Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Remove from oven and spread peanut butter topping over warm cake. Place frosted cake under broiler, about 4 inches from the heat source. Broil for just a few seconds, or until topping starts to bubble. Do not scorch. Let cake cool at least 30 minutes before serving.
• To Make Peanut Butter Topping: Cream together the remaining 6 tablespoons butter, the brown sugar, and the peanut butter. Add the milk and stir well. Mix in the nuts. Spread topping over still warm cake.

DR PEPPER TEXAS SHEET CAKE RECIPE

Steps:

• Prepare the Sheet Cake: Preheat oven to 350°F. Coat a 17 ½- x 12 ½-inch rimmed baking sheet with cooking spray. Bring cola, butter, and unsweetened cocoa to a boil in a medium sauce-pan over medium-high, stirring often. Remove from heat.
• Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Add cola mixture; whisk until blended. Whisk in eggs, buttermilk, and vanilla. Pour batter into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 16 to 20 minutes. Remove from oven.
• Prepare the Rich Fudge Icing: Cook butter and cocoa in a medium saucepan over medium-low, whisking often, until butter melts and mixture is smooth, about 1 minute. Reduce heat to low; whisk in cola and milk until blended. Gradually add powdered sugar, whisking constantly until blended. Whisk in vanilla.
• Pour warm icing over warm cake; gently spread in an even layer. Sprinkle with pecans. Cool completely in baking sheet on a wire rack, about 1 hour.

CHERRY DR. PEPPER CAKE

Steps:

• Preheat the oven to 350*.
• Lightly spray a 9x13 baking dish with baking spray (Baker's Joy or Wilton's Bake-Ease)
• Remove the cherries from the jar, reserving the liquid in the jar to be used in making the cherry frosting . There will be 25-30 cherries in the jar. Remove the stems of 15 of the cherries. Slice the cherries in half, then slice the halves in half again. Keep the remainder of the cherries in the jar with the stems on to garnish the tops of the frosted pieces of cake.
• Using a stand mixer, or a handheld mixer and a large mixing bowl, add the dry cake mix and the cherry Dr. Pepper. No water/milk, eggs or oil will be used in this recipe. Mix on low until the dry cake mix and Dr. Pepper are just combined.
• Using a large spoon, stir in the sliced cherries.
• Pour the batter into the prepared baking dish. Bake for 28 minutes, or until a knife or toothpick inserted comes out clean. Set the cake aside and allow the cake to cool completely.
• Using a stand mixer, or a handheld mixer and large mixing bowl, on medium speed, cream together softened butter, reserved cherry juice (about ¼ to ⅓ cup). NOTE: Make sure the butter is softened, not melted
• Reduce the mixer speed to low, add the 3 cups of powdered sugar ½ cup at a time. This should be a firm frosting consistency, like canned frosting. If the frosting is thin, add up to ½ cup additional powdered sugar. Be careful to not make the frosting very thick that it will not spread easily. Again, the consistency should be like canned frosting.
• Spread the frosting evenly on top of the cake.
• Next, gently score the size of the serving pieces of cake.
• Place one of the reserved cherries with stems in the middle of each piece of cake. If the amount of stemmed cherries is less than the number of servings, remove the cherry stems and slice them in half and garnish the tops of the pieces of cake.
• To help the frosting set before cutting the individual pieces, place the cake in the refrigerator to chill for 30 minutes to 1 hour.
• If using store bought chocolate shavings, sprinkle the shavings evenly over the top of the frosting. Or using a vegetable peeler and a chocolate bar, gently scrape down the sides of the chocolate to make the shavings. (Scrape as you would when peeling the skin of a carrot, but gently).

BRATS DR PEPPER CAKE

Steps:

• Cake: Combine first 3 ingredients, beating with mixer until well blended.
• Add eggs, one at a time, beating well after each addition.
• Add Dr Pepper, mix well (about 5 min on med to med high speed will thicken that batter).
• Pour batter into 3 waxed-paper-lined 9 inch cake pans.
• (If you choose cherries, replace 1/4 cup of Dr. Pepper with 1/4 cup cherry juice).
• Bake 15 325 degrees for 35 min.
• Cool in pans 10 min.
• before removing.
• Frost when cool.
• Frosting:Beat first 5 ingredients until light and fluffy.
• (mix in pecans or cherries optional).
• or (use cherries or pecans as decoration after cake is frosted).

DR. PEPPER CHERRY MARSHMALLOW CAKE

Steps:

• Arrange cherries evenly on bottom of a greased 9 x 13 pan.
• Preheat oven to 350°F
• In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
• Add almond extract and cool slightly.
• In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
• Pour cooled Jello mixture over cherries in pan.
• Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
• Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.

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.

DR PEPPER CUPCAKES

Steps:

• Preheat the oven to 325˚. Line two 12-cup muffin pans with paper cupcake liners.
• For the cupcakes: Add the dried cherries to a medium saucepan. Pour in 1 cup of Dr Pepper, then bring it to a slow boil over medium heat. Cook it for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes.
• In a separate saucepan, melt the butter over medium heat. Add the cocoa powder, then pour in the boiling water and whisk it together until smooth. Set this aside to cool.
• In a liquid measuring cup or bowl, combine the buttermilk, eggs, baking soda and vanilla and whisk until combined. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and pumpkin pie spice. With the mixer on low, drizzle in the butter-cocoa mixture, then pour in the buttermilk mixture. Add the Dr Pepper-cherry mixture and mix until it's all combined. (Scrape the sides of the bowl once halfway through.)
• Use an ice cream scoop or 1/4-cup measure to fill the cupcake liners with the batter. Bake until a toothpick comes out clean, about 18 minutes. Let the cupcakes cool slightly, then remove them from the pan and allow to cool completely before frosting them.
• For the frosting: Gently boil the Dr Pepper in a small saucepan over medium heat until reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool completely.
• Add the butter to the bowl of an electric mixer fitted with the paddle attachment, then add the powdered sugar, zests and vanilla. Beat the heck out of it, scraping the sides of the bowl a couple of times, until the mixture is light and fluffy. With the mixer on low, slowly drizzle in the Dr Pepper reduction until it's all been incorporated. Continue beating and scraping until the frosting is smooth and perfect. Then frost the cooled cupcakes.

DOCTOR PEPPER SHOT

Steps:

• Fill mug with beer. Fill shot glass 3/4 full with Amaretto. Top with rum. Place shot glass and contents into beer. Enjoy.

DR. PEPPER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line muffin tins with cupcake wrappers. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, add chocolate boxed cake mix. Mix on low speed to break up any clumps. Add buttermilk and vegetable oil and mix on medium speed until flour mixture is moistened.Add eggs one at a time, making sure each egg is incorporated before adding the next. Once all the eggs have been combined, slowly stream in Dr. Pepper with the mixer running on low. Mix until combined.Distribute batter among prepared muffin tin. Fill muffin tins 2/3 full for muffins to rise at same level as cupcake wrapper. Fill muffin tins 3/4 full for muffins to rise above cupcake wrapper. Bake for 18-22 minutes until toothpick inserted in center of cupcake comes out clean. Rotate muffin tin midway though baking to ensure even cooking. Let cupcakes rest in tin for 3 minutes before unmolding. Allow cupcakes to cool to room temperature on wire rack before frosting and decorating.
• In the bowl of a mixer fitted with a paddle attachment, cream together butter and shortening until smooth.In another bowl, sift together confectioners/powdered sugar and cocoa powder. Add half of mixture to mixing bowl with butter. Mix on medium speed until incorporated.Slowly add Dr. Pepper with the mixer running on low. Add remaining half of sugar-cocoa mixture and mix on medium speed until combined. Transfer to pastry bag or zip-lock bag to pipe frosting onto cooled cupcakes. Garnish with maraschino cherry and chocolate jimmies for garnish.

DR. PEPPER CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Spray or line a standard muffin tin.
• Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, eggs, and soda, and mix on medium until well incorporated. Mix in 1 cup of cocoa powder.
• Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
• In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).
• Mix in the cocoa powder and chocolate syrup.
• Mix the half and half or milk and Dr. Pepper soda together. (If you don't, the soda on its own will break your frosting)
• Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture from Step 6 in between each cup. Continue to mix for 1-2 minutes or until creamy, but don't over mix!
• Prepare a piping bag and fill the bag with frosting and frost your cupcakes. Add your red sanding sugar and straw if desired. Enjoy! Makes 24 cupcakes.

CHERRY DR. PEPPER CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a 9x13 inch pan, whisk in chocolate cake mix, and Cherry Dr. Pepper.
• Take half of the maraschino cherries and remove the stems. DO NOT throw out the liquid.
• Cut the maraschino cherries in fours and then fold into the cake batter along with chocolate chips.
• Immediately place the pan in the oven.
• Bake for 30-35 minutes or until you can stick a toothpick in the cake and it comes out clean. Remove from the oven and let the cake cool completely before frosting.
• Stir 2-3 Tablespoons of the maraschino cherries liquid into the vanilla frosting. Set the remaining stemmed maraschino cherries aside to use to decorate the cake. Stir in 2-3 drops of food coloring for a more vibrant pink color, optional.
• Frost the cake with the prepared frosting and then top with the remaining stemmed cherries.
• Sprinkle with chocolate shavings as an optional garnish and serve.

DR. PEPPER SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Grease sheet cake pan. whisk flour,sugar,baking soda and cinnamon.
• In a saucepan mix Dr. Pepper,butter and cocoa. Bring just to a boil. Add to flour mixture,stir till moistened.
• Let cool a bit. Whisk in eggs. Pour into pan and spread evenly. Bake 18 to 20 minutes. Check if done at 15 minutes. Let cool.
• For icing: mix butter,Dr pepper and cocoa in pan,stir over medium heat till smooth.
• Transfer to a bowl . Beat in confectioners sugar, cinnamon and vanilla. Spread evenly over cake. If you want thinner add more Dr. Pepper. Thicker add more confectioners sugar.