Chocolate-Butter Pecan Cake

By june

Ingredients

• Chocolate Cake:
• 1 3/4 (11.5 oz package) semisweet chocolate chunks
• 1 cup butter, softened and divided
• 2 cups sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1 1/4 cups buttermilk
• 2 tsp vanilla extract
• Butter Pecan Frosting
• Butter Pecan Frosting:
• 2 1/2 cups chopped pecans
• 1/4 cup butter, melted
• 1 (8 oz) pkg cream cheese, softened
• 1 cup butter, softened
• 2 (16 oz) pkgs powdered sugar
• 3 tbsp milk
• 2 tsp vanilla extract

Details

Servings 12

Preparation

Step 1

For cake, microwave chocolate chunks and 1/2 cup butter in a microwave-safe bowl at HIGH 2 minutes or until chocolate melts and mixture is smooth, stirring every 30 seconds. Set chocolate mixture aside.
Beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour and baking soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in reserved melted chocolate mixture and vanilla. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.
Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and cool completely on wire rack.
Spread Butter Pecan Frosting between layers and on top and sides of cake. Arrange 1/2 cup chopped toasted pecans remaining from frosting recipe around outer edge on top of cake. Store cake in refrigerator until ready to serve.

For frosting, stir together pecans and 1/4 cup melted butter in a 9-inch square pan.
Bake at 350 degrees for 15 minutes or until toasted, stirring occasionally. Remove from oven, and let pecans cool completely.
Beat cream cheese and 1 cup softened butter in a large bowl at medium speed with an electric mixer until creamy. Gradually add powdered sugar, alternately with 3 tbsp milk, beating until light and fluffy. Stir in vanilla and 2 cups toasted pecans. Reserve remaining 1/2 cup chopped toasted pecans for garnishing cake.