Ingredients
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1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup chopped pecans
2 1/4 cups cake flour
2 cups sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled
Preparation
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Heat oven to 350\u00b0. Grease and flour 3 round 9 1/2 in. pans. Heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with pecans. Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pecans in pans; spread evenly. Bake 22 to 25 minutes or until cake springs back when touched in the center. Cool 5 minutes. Turn upside down onto wire racks; let pans remain over layers for a few minutes before removing. Cool completely. Prepare Whipped Cream Topping. Place one layer, pecan side up, on cake plate. Spread with 1/3 of the topping. Repeat with remaining layers. Store covered in refrigerator.
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