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
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups Dr Pepper
- 1 cup butter, cubed
- 1/4 cup baking cocoa
- 2 large eggs, room temperature, lightly beaten
- icing:
- 1/2 cup butter, cubed
- 1/3 cup Dr Pepper
- 1/4 cup baking cocoa
- 3-3/4 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Directions
- 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.
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