Recipe by Ceezie
What a delish cake -very rich. It is great for celebrations and anytime you need a chocolate fix. I have made this successfully with low fat sour cream. I have amended this just a bit based on my tastes. I have a note at the bottom with what the original recipe called for- which was just more chocolate. This recipe came from Country Living.
Top Review by Sydney Mike
This is definitely the kind of cake to have around when you need a major chocolate fix, as most chocoholics do! We really liked the combo of this particular caramel & the frosting chocolate ~ A most wonderfully comforting chocolate binge for those of us who . . . ! [Tagged, made & reviewed in Please Review My Recipe tag]
- 1⁄2 cup butter
- 1 cup brown sugar
- 14 ounces sweetened condensed milk
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa
- 2 cups granulated sugar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1⁄2 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup hot water
Directions See How It's Made
- To make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.
- Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and the hot water and mix with a wooden spoon until the batter is smooth.
- Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
- Assemble the cake: Place the first cake layer on a cake plate with the caramel side up. Place the second cake layer on top of that with the caramel side up as well.
- ** originally the recipe called for 1/2 cup fudge sauce and 1/2 cup chocolate chips, melted - Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.