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1
Get the oven heating to 350.
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2
Grease and flour two 9-inch-round cake pans, tapping out any extra flour.
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3
Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside.
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4
Pour the Dr Pepper into a saucepan and add the chocolate chips.
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5
Heat on low, stirring often, til the chips are just melted.
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6
Pull off the heat and set aside.
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7
Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed til combined, about 2 minutes.
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8
With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating til combined, about 1 minute.
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9
Drop the mixer speed back to low and gradually add the dry ingredients.
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10
Pop the speed back up to medium and beat 2 minutes more.
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11
Divide the batter between the 2 pans.
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12
Bake 30 to 35 minutes, or til a toothpick poked into the center comes out clean.
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13
Cool the layers in the pans for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack.
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14
Gently lift off the pans and let the cake layers cool completely.
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15
Whip up the frosting.
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16
First drop the shortening and butter into a mixer bowl and beat til soft and fluffy.
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17
Add the confectioners sugar and cocoa and continue mixing til combined.
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18
Stir together the Dr Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it down a bit.
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19
Continue beating til light and fluffy, about 1 minute.
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20
Set 1 layer, top down, on a good-looking plate.
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21
Smear on 1 cup of the frosting.
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22
Grab the other layer and slap it on top of the frosted one.
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23
Spread the rest of the frosting all over the top and sides of the cake, making attractive swirls.
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24
Serve, and accept the compliments.
