Dr. Pepper Chocolate Cake
2 cups sifted flour
1 cup sugar
1 cup dark brown sugar
1 cup cocoa
1-1/2 tsp. baking soda
1 cup Dr. Pepper
1/2 cup semi-sweet chocolate chips
2 eggs
1 cup buttermilk
1 cup canola oil
1-1/2 tsp. vanilla extract
Heat oven to 350. Grease and flour two 9-inch cake pans. Sift
together the sifted flour, sugar, brown sugar, cocoa and baking soda and set aside. Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat.
With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes.
At lowest speed, slowly add the Dr Pepper mixture and
beat for 1 additional minute. Gradually add the dry ingredients, and beat at medium speed for 2 minutes. Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes, or until a toothpick comes out clean.
Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.
The Frosting:
3/4 cup butter-flavored Crisco
6 Tbs. butter, softened
4 cups sifted confectioner's sugar
1/4 cup cocoa
1/4 cup Dr. Pepper
1-1/2 tsp. vanilla extract
Using an electric mixer, beat the shortening and butter until light and fluffy. At low speed, gradually beat in the confectioner's sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy, about 1 minute.
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