Dr. Pepper Chocolate Layer Cake

From Lambert's

For the cake:

*2 cup all purpose flour
*1 cup white sugar
*1 cup firmly-packed dark brown sugar
*1 cup unsweetened cocoa powder
*1 1/2 tsp baking soda
*1/2 tsp salt
*1 cup Dr. Pepper
*1/2 cup semisweet chocolate chips
*8 tbsp butter, softened and cut up
*2 large eggs
*1 cup buttermilk
*1/2 cup canola oil
*1 1/2 tsp vanilla extract

Preheat oven to 350. Grease and flour two 9" cake pans.

Heat the Dr. Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add chocolate chips and stir until melted. Turn off heat and stir in butter. Set aside to cool 10 minutes.

Sift together flour, sugars, cocoa, soda and salt. Set aside.

With electric mixer, beat the eggs, buttermilk, oil and vanilla for two minutes. At lowest speed, add Dr. Pepper mixture and beat for one minute. Gradually add the dry ingredients and beat til smooth.

Divide evenly between pans and bake for 30 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes, then invert onto cooling racks. Allow to cool completely before frosting.

For the Silky Chocolate Butter Frosting:

*3/4 cup white sugar
*1/4 cup flour
*3 tbsp cocoa
*1 cup milk
*1 cup butter
*1 tbsp vanilla extract
*1 cup bittersweet chocolate chips, melted and cooled

In a 2-quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth- don't worry if there are a few lumps because they will smooth out as you cook.

Turn heat to medium and cook, stirring, constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour.

In a large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate.

Frost the cake.