I meant to get this posted Tuesday but Monday I had a terrible reaction to a hamburger patty. It was frozen and I’d already eaten 4 from the same box so I don’t think it was a gluten reaction but maybe more like food poisoning or something. Anyway I can look a pictures of food now so here’s the Dr. Pepper Cake.
On Friday I received my 25 pound Cup4Cup order and went to work on a Coke (Dr.Pepper) Cake. I went old school – bowl and spoon – for this one and didn’t pull out Alto-Janylvia. This cake has a lot of steps but it’s so worth it. 🙂
I followed the traditional Coke Cake recipe just subbing flour with Cup4Cup and Coke with Dr.Pepper.
⦁ 8 1/2 oz Cup4Cup plus 1 TBSP baking powder
⦁ 2 cups sugar
⦁ 3 tablespoons cocoa
⦁ 1 cup Dr. Pepper
⦁ 1 cup salted butter
⦁ 1 1/2 cups miniature marshmallows
⦁ 2 eggs, beaten
⦁ 1/2 cup buttermilk
⦁ 1 teaspoon baking soda
⦁ 1 teaspoon vanilla extract
⦁ 1/2 cup butter
⦁ 1 tablespoon cocoa
⦁ 6 tablespoons Dr. Pepper
⦁ 1 box box powdered sugar
⦁ 3/4 cup chopped pecans
For the Cake
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.
In a large bowl combine flour, baking powder and sugar.
In a saucepan combine the cocoa, Dr. Pepper, butter, and marshmallows and bring to a boil.
Add the boiled mixture to the flour and sugar mixture.
In a separate bowl mix eggs, buttermilk, baking soda, and vanilla. Add to the first mixture.
Pour into pan and bake for about 35 minutes.
Lick bowl 😉
In a saucepan, bring butter, cocoa, and Dr. Pepper to a boil.
Stir in the sugar and mix well. (I keep it over low heat – stirring continuously – to help smooth out any sugar lumps.)
Stir in nuts.
Spread over the cake while both cake and frosting are still warm.
Verdict – This cake got rave reviews. Some thought it was better than my old Dr. Pepper cake made with real flour. I’m so amazed with how well Cup4Cup works with my regular recipes.