In a 10 inch non stick skillet over medium heat add the Dr Pepper soda and bring to a rolling boil to reduce by half, about 5-7 minutes. Add the cubed butter and whisk into the reduced Dr. Pepper, another 3 minutes.

Add the vanilla and pecans then mix using a spatula or wooden spoon until the pecans are well coated in the mixture. Stir in the sugar, cinnamon, salt and clove and saute for 4 minutes. Remove from heat and pour the spiced pecans on a quarter sheet tray. Set aside in a ventilated area to cool to room temperature while you make the cake.

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick spray or shortening. Set aside.

In a large saucepan, melt the butter. Once melted, whisk in the Dr Pepper soda and Cocoa and bring to a boil over medium heat while stirring.

Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals.

Note: Pouring this mixture into a shallow dish can help allow it to cool evenly and quickly even while stirring in intervals.

In a large mixing bowl, combine the flour, granulated sugar and mix well to combine.

Pour the slightly cooled cocoa mixture into the bowl and mix well with a spoon or rubber spatula.

Add the eggs, buttermilk, vanilla, baking soda, salt and cinnamon and mix with a spoon or spatula and stir to combine.

Continue mixing by hand, and make sure to scrape the bottom and sides of the bowl.

Pour the cake batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 20-25 minutes until the cake is cooked. As soon as you remove the cake from the oven, place in a ventilated area and start the icing.

In a medium saucepan over low heat, melt the butter. Once melted, whisk in the cocoa powder and milk until combined.

Start adding 1 cup of confectioner sugar at a time, whisking each time after adding until it is combined. Add the vanilla extract with the final cup of powdered sugar, and then mix until smooth and blended.

Add the cinnamon and whisk until combined. Remove from the icing heat and fold in 1 cup of the chopped spiced pecans. Allow it to sit for 15-20 minutes, stirring occasionally with a spatula, so it starts to thicken slightly.

Pour the frosting over the cake and spread evenly over the top using the back of a spoon or spatula. Garnish the cake with the remaining Dr. Pepper Spiced pecans.

The cake can either set at room temperature or be refrigerated, your choice!. (If you refrigerate, remove from the fridge and allow to sit at room temperature for about 20-30 minutes).