Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dr. Pepper Cake
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- #4129
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup margarine
1 cup Dr. Pepper
4 tablespoons cocoa powder
1 1/2 teaspoon cinnamon
3 cups flour, sifted
2 cups sugar
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup buttermilk
1 teaspoon baking soda
DR. PEPPER FROSTING
1/2 cup Dr. Pepper
1/4 cup margarine
3 tablespoons cocoa
3 cups powdered sugar, sifted
1/2 cup pecans, chopped
1 teaspoon vanilla extract
directions
Heat Dr. Pepper with margarine, but do not boil. Set aside.
Sift together flour, sugar, cinnamon, salt, and cocoa. Beat together eggs, buttermilk, vanilla, and baking soda. Add hot Dr. Pepper mixture to dry ingredients. Stir in egg mixture, and blend well.
Pour into greased and floured 15x10-inch sheet cake pan. Bake at 350 degrees F for 25 minutes.
For Frosting: About 5 minutes before cake is done, heat Dr. Pepper, margarine, and cocoa.
Stir in powdered sugar, pecans, and vanilla. Spread frosting on while cake is still hot.
Recipe Source: Baylor University Alumni Association cookbook "Homecoming: Special Foods, Special Memories"
added by
lallin
nutrition data
448 calories, 18 grams fat, 70 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
January 22, 2008
this is a yummy cake, if you know how to make it. It is yummy, my favorite. and the only reason i would bake from scratch! but the author left out the amount of vanilla to use in the cake mix. 1 tsp is the correct amount.