I found this recipe at www.permanentposies.com
2 cups sifted all-purpose flour
1 cup granulated sugar
1 cup brown suger
1 cup unsweetened cocoa powder
1/1/2 tsp. baking soda
1 cup Dr. Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 tablespoon vanilla extract (I am adding in the extra)
1 tsp almond extract
About 2/3 bag of powdered sugar (not a box) How much is that?
1 stick real butter
8 oz cream cheese
1/4 cup of cocoa
Enough milk for right consistency…roughly 1/4 cup
2 tsp. vanilla (this is also a rough estimate because I pour)
Preheat oven to 350 degrees.
Sift flour, sugars, cocoa and baking soda into a bowl and set aside.
Pour Dr. Pepper into sauce pan and add chocolate chips. Heat on low, stirring until the chips are just melted. Remove from heat and set aside.
Combine eggs, buttermilk, oil, vanilla and almond extract in mixing bowl and beat on medium for 2 minutes. Gradually add chocolate/Dr. Pepper mixture while mixer is running and beat for another minute. Gradually add the flour/sugar mixture.
Divide into either two or three pans. I am into frosting, so I like three thinner layers. If you do this, make sure you alter your cooking time. For two layers, it calls for a cooking time of 30-35 minutes but with three layers, I think it only cooked for about 22 minutes. I always set the timer for less time and check it so that I can take it out AS SOON AS POSSIBLE for optimum moisture.
Freeze the layers.
Beat butter and shortening. Sift the powdered sugar and cocoa together and then add it to butter mixture. Add enough milk for the right consistency along with vanilla.
Last two tips: Always cook the cake a day before you need it and keep it in the refrigerator overnight. In fact, keep it in the refrigerator all the time. Cakes need 24 hours for the flavors and moisture to be optimum.
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