Dr. Pepper Cake

Name: Dr. Pepper Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters packed brown sugar; 6 Tbsps butter; 118 milliliters buttermilk; 158 milliliters chopped, unsalted dry-roasted peanuts; 2 eggs; 473 milliliters all-purpose flour; 355 milliliters miniature marshmallows; 59 milliliters milk; 158 milliliters peanut butter; 237 milliliters Dr. Pepper soft drink; 3 Tbsps unsweetened cocoa powder; 1 teaspoon vanilla extract; 473 milliliters white sugar

You can never have too many dessert recipes, so give Dr. Pepper Cake a try. One serving contains 407 calories, 8g of protein, and 15g of fat. This recipe serves 15. This recipe from Allrecipes requires dry-roasted peanuts, marshmallows, cocoa powder, and vanillan extract. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Dr Pepper Cake : A Cherry Bundt Cake with Attitude, Dr Pepper Cake, and Dr. Pepper Cake.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.

Equipment you will use

Cake Form

Oven

Mix together the flour and the white sugar.

Ingredients you will need

Granulated Sugar

All Purpose Flour

In a saucepan combine the Dr. Pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil.

Ingredients you will need

Dr Pepper

Butter

Cocoa Powder

Equipment you will use

Sauce Pan

Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well.

Ingredients you will need

Mini Marshmallows

Baking Soda

Buttermilk

Vanilla

Butter

All Purpose Flour

Egg

Pour batter into the prepared pan.

Equipment you will use

Frying Pan

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Equipment you will use

Oven

Remove from oven and spread peanut butter topping over warm cake.

Ingredients you will need

Peanut Butter

Spread

Equipment you will use

Oven

Place frosted cake under broiler, about 4 inches from the heat source. Broil for just a few seconds, or until topping starts to bubble. Do not scorch.

Equipment you will use

Broiler

Let cake cool at least 30 minutes before serving.

To Make Peanut Butter Topping: Cream together the remaining 6 tablespoons butter, the brown sugar, and the peanut butter.

Ingredients you will need

Peanut Butter

Brown Sugar

Butter

Cream

Add the milk and stir well.

Ingredients you will need

Milk

Mix in the nuts.

Ingredients you will need

Nuts

Spread topping over still warm cake.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

1teaspoon

baking soda 237milliliters

packed brown sugar 6Tbsps

butter 118milliliters

buttermilk 158milliliters

chopped, unsalted dry-roasted peanuts 2

eggs 473milliliters

all-purpose flour 355milliliters

miniature marshmallows 59milliliters

milk 158milliliters

peanut butter 237milliliters

Dr. Pepper soft drink 3Tbsps

unsweetened cocoa powder 1teaspoon

vanilla extract 473milliliters

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "