Dr Pepper Cherry Marshmallow Cake

2 can dark sweet cherries; pitted, drained, reserving syrup

Jell-o mixture:
3/4 cup reserved cherry syrup
1/4 cup dr.
Pepper
1 small cherry jell-o
1/8 teaspoon almond extract

Batter mixture:
1 package yellow cake mix
1 small cherry jell-o
1/2 cup vegetable oil
3/4 cup dr.
Pepper
4 eggs
2 cup miniature marshmallows


Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350 degrees. In a small saucepan, combine the cherry syrup, 1 package of cherry jell-o and 1/4 cup dr. Pepper; gently heat until jell-o is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jell-o, oil, eggs and 3/4 cup dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jell-o mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.

Total Coca Cola Salad

1 packet raspberry gelatin powder
1 packet cherry gelatin powder
1 can seedless white cherries
1 large can crushed pineapple
1 cup pecans
8 ounce cream cheese -- frozen
2 coca-colas -- partially frozen


Dissolve gelatin in juices (heated) from cherries and pineapple. Add cokes, cherries, pineapple, and nuts. Grate frozen cream cheese overtop of molds. (gives the appearance of snow). Place in refrigerator to congeal. The "frozen" cokes make congealing faster.

Double Fudge Coca Cola Cake

INGREDIENTS FOR CAKE:
1 Cup Coca-cola
1/2 Cup oil
1 stick butter or margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
DIRECTIONS FOR CAKE:
In a sauce pan, bring Coca-Cola,
oil, butter, and cocoa to a boil.
Mix the sugar, flour and salt, pour
in the boiling liquid and beat well.
Add the eggs, buttermilk, soda, and
vanilla and beat well. Pour into a
greased and floured sheet cake pan.
Bake at 350 degrees for 20-25 minutes.
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INGREDIENTS FOR FROSTING:
1 stick butter or margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 to 1 cup pecans, chopped
1 pound confectioners sugar
DIRECTIONS FOR FROSTING:
In a saucepan, combine the butter, cocoa
and milk. Heat until the butter melts. Beat
in the remaining ingredients, and spread on
the hot cake. Cool before cutting.