Chocolate Kahlua Cake With Pecan Filling - cooking recipe

Ingredients

For cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2/3 cup coffee liqueur
For Filling
1/3 cup granulated sugar
1 tablespoon flour
2 tablespoons butter
2/3 cup milk
3 egg yolks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup chopped pecans
For Frosting
2 1/2 cups confectioners' sugar
3 tablespoons cocoa powder
1/4 cup butter
2 tablespoons heavy cream
1 teaspoon vanilla extract
water

Preparation

For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
Cook over medium heat, stirring constantly until thick.
Remove from heat and stir in salt, vanilla and pecans.
Once the cake and the filling have cooled, spread a thick layer between the cakes.
For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
Beat in the cream and vanilla.
Add small amounts of hot water until desired consistency is reached.
Spread over entire cake.