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Dr. Pepper Cake

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Submitted by ivory

YIELD

1 cake

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 237
CUP ML MARGARINE
1 237
CUP ML DR. PEPPER *
4 6E+1
TABLESPOONS ML COCOA POWDER
1 ½ 7.5
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
beaten
½ 118
CUP ML BUTTERMILK
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 5
TEASPOON ML BAKING SODA
2 473
Frosting
½ 118
CUP ML MARGARINE
¼ 59
CUP ML DR. PEPPER *
3 45
TABLESPOONS ML COCOA POWDER
3 7.1E+2
CUPS ML POWDERED SUGAR
½ 118
CUP ML NUTS
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Heat together the margarine and Dr. Pepper until margarine is just melted.

Do not boil.

Sift together flour, sugar, cinnamon, salt and cocoa into mixing bowl.

Combine eggs, buttermilk, soda and vanilla.

Add the Dr. Pepper mixture to the dry ingredients and blend well.

Add the egg mixture.

Mix well.

Pour into a sheet cake pan and bake at 350℉ (180℃) F for about 25 minutes or until cake tests done.

About 5 minutes before the cake is done, start the frosting by heating together the margarine, cocoa and Dr. Pepper.

Then stir in the nuts, vanilla and powdered sugar.

Blend smooth.

Spread evenly on the cake as soon as it is removed from the oven and is hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 424g (15.0 oz)
Amount per Serving
Calories 1753 42% from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 1424mg 59%
Total Carbohydrate 83g 83%
Dietary Fiber 7g 26%
Sugars g
Protein 32g
Vitamin A 64% Vitamin C 1%
Calcium 12% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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