Dr. Pepper Texas Chocolate Cake

2 c. sifted all-purpose flour
1 c. gran. sugar
1 c. dark brown sugar
1 1/2 tsp. baking soda
1 c. unsweetened cocoa powder
2 large eggs
1 c. Dr. Pepper
1/2 c. chocolate chips
1 c. buttermilk
1 c. vegetable oil
1 1/2 tsp. vanilla extract

3/4 c. butter-flavored vegetable shortening
6 Tbsp. unsalted butter, softened
4 c. sifted powdered sugar
1/4 c. Dr. Pepper
1/4 c. unsweetened cocoa powder
1 1/2 tsp. vanilla extract

Sift together flour, sugars, cocoa and baking soda into a bowl and set aside. Pour Dr. Pepper into saucepan and add chocolate chips. Heat on low, stirring often, until chips are just melted. Remove from heat and set aside. Combine eggs, buttermilk, oil and vanilla extract in mixer bowl and mix on medium speed until combined, about two minutes. With mixer running slowly pour in Dr Pepper/chocolate mixture and continue beating until combined, about 1 minute. With mixer on low gradually add dry ingredients. Increase speed to medium and beat 2 minutes more. Divide batter between 2 greased and floured 9’inch round cake pans. Bake in preheated 350° oven 30-35 minutes or until toothpick inserted in center comes out clean. Cool layers in pans for 10 minutes, then run a knife around edges and flip pans over onto cooling rack. Gently lift off pans and let layers cool completely. For frosting beat shortening and butter in mixer bowl until soft and fluffy. Add powdered sugar and cocoa and continue mixing until combined. Stir together Dr Pepper and vanilla and very slowly pour into frosting, beating on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute. Set first layer top down, on flat plate. Spread 1 cup of frosting on top. Top with second cake layer and spread rest of frosting on top and sides of cake, making attractive swirls. 12 servings.

Morrison County Fair Hershey’s Chocolate Recipe Contest, Adult Division, Linda Wiese