Categories: Cake, Dessert

Ingredients

• Cake:
• 3 cups all-purpose flour
• 2 1/4 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 cups boiling water
• 1 1/4 cups unsweetened cocoa
• 3/4 cup milk
• 1 tablespoon vanilla extract
• 1 1/2 cups unsalted butter, softened
• 3 cups firmly packed light brown sugar
• 6 large eggs
• 2 cup bourbon
• pecans, for garnish
• Two-Part Frosting:
• 1 cup butter, softened
• 2 (16 ounce) packages powdered sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 1/4 cups chopped pecans, toasted
• 2 tablespoons milk, divided
• 1/2 cup unsweetened cocoa

Directions

1. Preheat oven to 350°; grease and flour two 9-inch round cake pans.

2. In a bowl, whisk together the flour, baking soda, and salt.

3. In another bowl, whisk together the boiling water and cocoa; whisk until smooth.

4. Whisk in the milk and vanilla; set aside.

5. Using an electric mixer, beat the butter on medium speed until creamy.

6. Gradually add in brown sugar, beating at medium speed 3 minutes or until light and fluffy.

7. Add in eggs, 1 at a time, beating well after each addition.

8. With mixer on low speed, add dry ingredients alternately with cocoa mixture, beginning and ending with dry ingredients.

9. Pour batter into prepared pans.

10. Bake in preheated oven for 35-40 minutes or until a pick comes out clean.

11. Let cool in pans on wire racks 10 minutes; remove pans and cool completely on wire racks.

12. Wrap and freeze cake layers 1 hour (this step enables you to split cake layers with ease).

13. Make frosting—beat butter on medium speed with an electric mixer until creamy.

14. With mixer on low speed, gradually add 2 cups powdered sugar, beating until blended.

15. Add in 1/2 cup milk and vanilla, beating until blended.

16. Gradually add remaining powdered sugar, beating until smooth.

17. Remove 3 cups frosting, and place in a separate bowl; stir in pecans and 1 tablespoon milk (this will be used as filling).

18. Add cocoa and remaining 1 tablespoon milk to frosting in mixing bowl, beating until blended.

19. *Should have 3 cups pecan frosting (filling) and 1 3/4 cups chocolate frosting.

20. Using a serrated knife, slice cake layers in half horizontally to make 4 layers.

21. Brush cut side of each cake with bourbon.

22. Spread pecan frosting between layers.

23. Spread tops and sides of cake with chocolate frosting.

24. For best flavor, cover and let stand at room temperature for 8-14 hours before serving.

25. Garnish with pecan halves, as desired.

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