2 cups All-Purpose Flour 1 cup Sugar 1 cup firmly packed Dark Brown Sugar 1 cup Cocoa 1 ½ teaspoons Baking Soda 1 cup Dr. Pepper ½ cup Semi-sweet Chocolate Chips 2 large Eggs 1 cup Buttermilk 2 cups Canola Oil 1 ½ teaspoons Vanilla Extract ¾ cup butter-flavored Crisco 6 tablespoons Butter 4 cups Confectioner’s Sugar ¼ cup Cocoa ¼ cup Dr. Pepper 1 ½ teaspoons Vanilla Extract
Preheat your oven to 350 degrees. Grease and Flour, two 9 inch cake pans. Sift the All-Purpose Flour, Sugar, Brown Sugar, Cocoa, and Baking Soda together and set aside. In a small sauce pan over low heat, heat the Dr. Pepper. Add the Chocolate Chips and stir together until melted and smooth. Remove it from the heat. With an electric mixer, beat the Eggs, Buttermilk, Canola Oil, and Vanilla Extract until mixed. Place your mixer on low speed, and slowly add the Dr. Pepper / Chocolate mixture. Once things are mixed well, slowly start adding you Flour mixture. Divide the batter evenly between the 2 pans, and bake for 30 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before removing them from the pans. Now for the frosting. Using an electric mixer, beat the Crisco and Butter together until light and fluffy. On low speed slowly add in the Confectioner’s Sugar and Cocoa. Once those are mixed in, add the Dr. Pepper and Vanilla Extract, and turn mixer on high until frosting is light and fluffy.