Grab an apron, and let's make a Dr Pepper Cake with Mary Dell!
Dr Pepper Cake
1 cup butter
1 cup Dr Pepper
1/4 cup cocoa
2 cups sugar
1/2 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
1. Preheat the oven to 350 degrees
2. Heat butter, Dr Pepper, and cocoa in a saucepan. Mix well and set aside.
3. Cream together eggs, sugar, buttermilk, and vanilla.
4. In a separate bowl, blend flour, baking soda, and cinnamon together.
5. Alternate adding flour mixture and Dr Pepper mixture to creamed mixture. Mix until smooth.
6. Pour into greased and floured 9" x 12" pan and bake 25 to 30 minutes.
7. When cool, frost with Dr Pepper Icing.
Dr Pepper Icing
1/4 cup butter
3 Tablespoons cocoa
1/4 cup Dr Pepper
1 (16 ounce) box powdered sugar
1 teaspoon vanilla
1 cup chopped nuts
1. In a large pan, heat butter, cocoa, and Dr Pepper and blend well.
2. Stir in powdered sugar, vanilla, and nuts.
3. Mix thoroughly and frost cake.
Thanks to book club member Cheryl for sending me this Dr Pepper Cake recipe she found at Cook.com. Here's another recipe that uses Dr Pepper. Enjoy!
Pioneer Woman's Spicy Dr Pepper Shredded Pork
1 whole large onion
1 (5-7 pounds) whole pork shoulder (pork butt)
Salt and freshly ground black pepper
1 can (11 ounces) chipotle peppers in adobo sauce
2 cans Dr Pepper
2 Tablespoons brown sugar
1. Preheat the oven to 300 degrees.
2. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
4. Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
5. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart. (Use two forks to test.) If it's not falling apart, return to the oven for another hour.
6. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm it up.)
7. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like. Serves 18.
Here is Pioneer Woman's step by step instructions with excellent photos!
Have you ever made a recipe containing Dr Pepper? Inquiring minds want to know! Send the recipe to firstname.lastname@example.org and I will publish it in a separate post. By commenting, you are entering your name in a giveaway of a fabulous prize pack containing Wedding Ring, Endless Chain, Lover’s Knot (first three books of the Shenandoah Album Series) and Mountain Away, all by Emilie Richards - courtesy of Harlequin!
Our September book is The Goodbye Quilt by Susan Wiggs. Order it now from your library or local book store, so you can join us in our discussion next month! You might also enjoy reading my previous blog post here.