1 1/2 C Cherry Dr. Pepper (12 oz)
1 jar maraschino cherries with no stem (Remove 24 cherries from the jar and set aside)
1 C unsalted sweet cream butter, softened
3 C powdered sugar, plus 2 more cups if needed
1 container of chocolate shavings
Cake: Preheat oven to 350 degrees. Spray a 9×13 baking dish with pam baking spray and set aside. Using a standing mixer, mix together the cake mix and soda until combined. Cut the cherrie’s in half and mix into the batter. Pour the cake batter into the baking dish. Bake in the oven for 30 minutes or until a toothpick comes out clean. Allow cake to cool completely before frosting. Frosting: Using a standing mixer, cream together the butter, powdered sugar and cherry juice until combined and stiff. If your frosting is thin, add in another cup of powdered sugar. Scoop the frosting onto the cake and and smooth evenly with a angled spatula. Sprinkle the chocolate shavings onto the frosting and add a few cherries. Place into the fridge for an hour to allow the frosting to harden before cutting!