Dr Pepper Texas Sheet Cake takes the traditional Texas confection just a little bit farther by using the national beverage of Texas to give it extra flavor. It’s just as rich as you remember but with the unmistakable flavor of Dr Pepper.
I’ve said it before and you know it’s true – we go through a lot of Dr Pepper around here. Now, that’s not to say that there are those few members of the family that prefer that other carbonated beverage but for the most part we are dedicated Dr Pepper fans. I was making one of our favorite desserts, a rich, chocolaty Texas Sheet Cake the other day when I wondered what it would taste like if I used Dr Pepper for flavoring. I had some time so I decided to try it.
You know how Dr Pepper has that slight black cherry nuance? Well, let me tell you it creates a really amazing Dr Pepper Texas Sheet Cake! The icing is just as rich and shiny as ever but with the added kick of Dr Pepper. The cake crumb is melt-in-your-mouth tender and has an even deeper chocolate flavor than my traditional Texas Sheet Cake. It was definitely a hit.
If you aren’t familiar with a Texas Sheet Cake (bless your heart) it’s a combination of a cake, fudge candy, and a brownie.
A thin chocolate batter is cooked in a high sided cookie sheet or jellyroll pan and then topped with pecans and covered in a tooth-achingly sweet chocolate glaze while it’s still hot. There’s just nothing like it. I saw one website that likened it to a German Chocolate cake and I have decided, once again, that people are just plain crazy. This is nothing like a German Chocolate cake and tell anyone who tries to say it is to just hush.
A good Texas Sheet Cake is about 1 to 1 1/2 inches thick, which is fine because it is so rich. Since it is so big it will serve a crowd of people, 36 is a good estimate. Most people can’t handle a big piece of this stuff, although I do have a child or two that could probably have gone through an entire cake at some point in their lives. You can serve it with a scoop of vanilla ice cream. The ice cream sort of cuts the richness of the cake so it’s a nice combination. You’ll definitely want to serve coffee.
I’ll be making this again soon … I need to redo the images… No, really!
Dr Pepper Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup Dr Pepper
- 1/2 cup unsweetened cocoa powder, (I prefer Hershey's Special Dark Cocoa for this)
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoons vanilla
- 1 tablespoon Maraschino cherry juice
Dr Pepper Texas Sheet Cake Frosting
- Preheat oven to 350F.
- Grease a jelly roll pan and set aside.
- Melt the butter.
- Add the Dr Pepper and the cocoa and stir until smooth.
- Bring to a boil, stirring.
- Remove from heat.
- Mix flour, sugar, baking soda, and salt in a bowl.
- Beat in eggs, vanilla, Maraschino cherry juice, and buttermilk.
- Stir in cocoa mixture and stir until smooth.
- Spoon into jellyroll pan, smoothing out evenly.
- Bake for 20 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven.
- Melt butter in saucepan.
- Add the Dr Pepper and the cocoa.
- Bring the mixture to a boil, stirring smooth.
- Remove from heat and add the sugar, pecans, Maraschino cherry juice, and vanilla.
- Mix quickly and spoon over warm cake.
- Add Maraschino cherry halves to the top if desired
- Cut in squares to serve,
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