Dr Pepper Sheet Cake
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
YIELD: 24 servings.
When we visited the Dr Pepper museum in Dublin, Texas, I bought a Dr Pepper cake mix. It was so delicious that I decided to come up with my own sheet cake version. It's become a family favorite. —Karen Daigle, Burleson, Texas
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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2 cups Dr Pepper
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1 cup butter, cubed
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1/4 cup baking cocoa
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2 large eggs, room temperature, lightly beaten
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ICING:
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1/2 cup butter, cubed
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1/3 cup Dr Pepper
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1/4 cup baking cocoa
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3-3/4 cups confectioners' sugar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1 cup chopped pecans, toasted
Directions
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1.
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.
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2.
Transfer to prepared pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, 18-22 minutes.
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3.
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.
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4.
Remove cake from oven; place on a wire rack and let cool completely. Spread frosting evenly over cake; sprinkle with pecans.
Nutrition Facts
1 piece: 331 calories, 15g fat (8g saturated fat), 46mg cholesterol, 154mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 2g protein.
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