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Country Kitchen
June 1, 2008 Previous Recipe | Next Recipe
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RED VELVET CAKE/BUTTER PECAN CREAM CHEESE FROSTING
BAKED ZITI WITH GROUND BEEF
CORN & CHEESE DIP
DR. PEPPER CAKE
CHEESE STRAWS
MEATBALLS
CHEESE BALL
HAYSTACKS
MACARONI & CHEESE
HOMEMADE FUDGE
CHOCOLATE CHIP CHEESECAKE BARS
DR. PEPPER CAKE

1 cup softened butter, no substitutes
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon soda
1 teaspoon pure vanilla
2 eggs
1/2 cup buttermilk
1 cup Dr. Pepper
1 1/2 cups miniature marshmallows
ICING:
1/2 cup (1 stick) butter
3 tablespoons cocoa
1/3 cup Dr. Pepper
1 box powdered sugar
1 cup chopped pecans

Preheat oven to 350 degrees.
Combine all ingredients, except marshmallows, in large mixing bowl; blend at low speed until thoroughly mixed, then fold in marshmallows. Pour batter into greased 9- by 13-inch glass baking dish. Bake at 350 degrees for 35 minutes or until toothpick comes out clean; cool 15 minutes and then spread icing on top.
Icing: Combine butter, cocoa, Dr. Pepper and powdered sugar. Beat until smooth, then stir in pecans and spread over cake.





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