Dr Pepper Cake - KATV - Breaking News, Weather and Razorback Sports

Dr Pepper Cake

  • RecipesMore>>

  • Watermelon salad with goat cheese, 7/31/14

    Watermelon salad with goat cheese, 7/31/14

    Thursday, July 31 2014 12:44 PM EDT2014-07-31 16:44:18 GMT
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>

Recipe from Darrell Lucas of TX

Ingredients:

  • 1 cup butter
  • 1 cup Dr Pepper
  • 3 tbsp unsweetened cocoa
  • ½ cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups flour
  • 2 cups sugar

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
  2. In a saucepan, heat butter, Dr. Pepper and cocoa until boiling. Remove from heat and cool.
  3. In a mixing bowl, combine buttermilk, baking soda and vanilla.
  4. In another bowl, combine eggs, flour and sugar mixing well.
  5. Combine all three mixtures until well blended. Pour batter into prepared pan.
  6.  Bake 1 hour or until done.
  7. Remove from oven and pierce cake with fork to make numerous holes. When cool, frost cake.

Frosting:

  • 1 cup butter
  • 3 tbsp cocoa
  • 6 tbsp Dr Pepper
  • 2 cups powdered sugar

Combine butter, cocoa and Dr Pepper in a saucepan and bring to a simmer.

Whisk in sugar and remove from heat. Cool before spreading on cake.

  • Share a Recipe

    Share your recipes with food lovers across the country! Simply submit the form below and enjoy our fantastic recipe index.

    * denotes required fields

    We're sorry, but only one entry is allowed per person.
    Thank you for your continued interest.

    Thank you for sharing your recipe.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.