A rich and moist chocolate sheet cake infused with Dr. Pepper and topped with a warm chocolate pecan fudge glaze. This crowd-pleasing dessert is easy to make and packed with deep, indulgent flavor.
1½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt
3/4 cup unsalted butter
1/2 cup unsweetened cocoa powder
1 cup Dr. Pepper, room temperature
2 large eggs
1/2 cup buttermilk
3 cups powdered sugar
1/4 cup unsweetened cocoa powder (for glaze)
1/2 cup unsalted butter, melted
1/4 cup Dr. Pepper (for glaze)
3 tablespoons whole milk
1 cup chopped pecans
Substitute walnuts for pecans if desired.
Add a handful of chocolate chips for extra richness.
Reduce cloves slightly for a milder spice flavor.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze in portions for up to 2 months; thaw at room temperature.
Reheat slices briefly in the microwave to soften the glaze.
To make buttermilk substitute, mix 1.5 teaspoons vinegar with 1/2 cup milk and let sit.
Find it online: https://chocolatecoveredamy.com/dr-pepper-texas-sheet-cake/