Dr. Pepper Cherry Chocolate Cake

I don't even like Dr. Pepper, but this cake, of my own invention, is just plain delicious.
Dr. Pepper Cherry Chocolate Pound Cake
14.5 ounce can pitted red tart cherries
Drain, reserve juice and set aside.
In the microwave, melt:

6 ounces semi-sweet chocolate bits
Stir until smooth and add:
16 ounces Hershey Chocolate Syrup (in the can)
Set aside.
Beat:
1 cup (2 sticks) butter
2 cups granulated sugar
3 tablespoons buttermilk powder
Cream together for about 5 minutes, then add eggs one at a time, beating after each addition.
4 large eggs
Stir in:
chocolate syrup combo
Add:
3 cups flour
then add:
1/2 cup reserved cherry juice
1/2 cup Dr. Pepper cherry dessert topper
combine and stir in:
drained tart cherries

Bake in a greased 12-cup Bundt pan at 325 degrees for 90 minutes.  It will puff up as it bakes, but sink down as it cools.  Allow to cool 10 minutes and remove from pan and finish cooling on rack.

Dr. Pepper Frosting
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1/2 cup Dr. Pepper cherry dessert topper
1/4 cup cream
3 cups confectioners' sugar
Beat until smooth.  It will have the consistency of a very thin frosting.  If you need this to be firmer, just add another cup of confectioners' sugar.  Spread over the cooled cake.
I like the thin frosting, but it is not very portable, as it never hardens.

Unlike cell phones, computers and navigation systems, Dr. Pepper was actually around in the 1960's.  Guess which member of the Barbie Nation is a BIG fan of Dr. Pepper? Our little Gidget! She looks great in her cotton print dress that was just made to match her favorite cake.