Sour Cream Layer Cake With Pecan Brittle

Sour Cream Layer Cake With Pecan Brittle
Sour Cream Layer Cake With Pecan Brittle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • PECAN BRITTLE:

  • Nonstick vegetable oil spray

  • 3/4

    cup sugar

  • 1/4

    cup water

  • 1/8

    teaspoon cream of tartar

  • 3/4

    cup pecan halves toasted, and coarsely chopped

  • CAKE:

  • Nonstick vegetable oil spray

  • 1

    box yellow cake mix - (18.25 oz)

  • 4

    large eggs

  • 1

    cup sour cream

  • 1/3

    cup vegetable oil

  • 1/2

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract

  • 2

    ounces bittersweet or semisweet chocolate coarsely grated (do not use unsweetened)

  • FROSTING:

  • 1/2

    cup dark brown sugar - (packed)

  • 3

    tablespoons water

  • 1/4

    cup whipping cream

  • 6

    cups powdered sugar more or less

  • 1

    cup unsalted butter - (2 sticks) room temperature

Directions

For Pecan Brittle: Spray baking sheet with nonstick spray. Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes. Add chopped pecans and swirl to blend. Pour out onto prepared baking sheet; spread evenly. Cool brittle completely. Cut 3 large pieces of brittle (each about 1 1/2 inches). Cut remaining brittle into 1/3-inch pieces. (Can be made 1 week ahead. Store airtight at room temperature.) For Cake: Preheat oven to 350 degrees. Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with waxed paper. Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl. Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate. Divide batter equally between prepared pans. Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn out onto racks. Peel off paper and cool cakes completely. For Frosting: Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil until slightly thickened, about 3 minutes. Remove from heat; cool 5 minutes. Mix in cream. Beat 3 cups powdered sugar and butter in large bowl until well blended. Beat in brown sugar mixture. Beat in enough remaining powdered sugar to form frosting that is thick enough to spread. Place 1 cake layer, flat-side up, on platter. Spread with 1 cup frosting. Sprinkle with 1/2 cup small brittle pieces; press into frosting. Top with second cake layer, flat-side down. Spread remaining frosting over top and sides of cake. Stand large brittle pieces in center of cake. Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.) This recipe yields 10 to 12 servings.

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