Cherry Dr. Pepper Chocolate Bundt Cake

" Cherry Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!

by: C. Westefeld

Ingredients

1 box chocolate cake mix

1 box instant vanilla pudding

4 eggs

3/4 cup oil

1 10 oz. can of Cherry Dr. Pepper

3/4 cups dried black cherries; chopped

Glaze

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold Cherry Dr. Pepper to make a a thin glaze.

Directions

Cake

Mix Cherry Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add cherries mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.

Dr. Pepper Chocolate Bundt Cake

"Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!

by: C. Westefeld

Ingredients

1 box chocolate cake mix

1 box instant vanilla pudding

4 eggs

3/4 cup oil

1 10 oz. can of Dr. Pepper

3/4 cups walnuts; chopped

Glaze

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold Dr. Pepper to make a a thin glaze.

Directions

Cake

Mix Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add walnuts mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.

A&W Root Beer Bundt Cake with a Root Beer Glaze

The only thing tastier than this delicious A&W Root Beer Bundt Cake is the root beer glaze drizzled on top!

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) A&W Root Beer
3¼ cups powdered sugar
1 tsp. root beer extract 
¼ cup cold A&W Root Beer

Glaze:

3¼ cups powdered sugar 
1 tsp. root beer extract 
3 Tbsp water
¼ cup cold A&W Root Beer

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat lemon extract and A&W Root Beer; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

White Chocolate Mocha Bundt Cake

Bring the coffeehouse home with rich white chocolate flavor in a luscious, creamy blend. It's just what you need to stir up a moment of sweet inspiration and make your party your own.

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs
3 cups flour
2 Tbsp. water
¾ cup (6 oz.) International Delight White Chocolate Mocha 
3¼ cups powdered sugar
1 tsp. root beer extract
¼ cup cold International Delight White Chocolate Mocha 

Glaze:

3¼ cups powdered sugar 
1 tsp. vanilla extract 
3 Tbsp water
¼ cup cold International Delight White Chocolate Mocha

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight White Chocolate Mocha; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Pumpkin Pie Spice Bundt Cake

Rich with the fragrance of cinnamon and nutmeg, creamy Pumpkin Pie Spice brings home the flavors of fall. Stir up a moment of sweet inspiration and make your party a delight.

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) International Delight^® Pumpkin Pie Spice 
3¼ cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3¼ cups powdered sugar 
1 tsp. vanilla extract 
3 Tbsp water
¼ cup cold International Delight^® Pumpkin Pie Spice

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Pumpkin Pie Spice; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.