Farmhouse Holidays Double Chocolate Praline-Fudge Cake

Ingredients

Cake

• 1 cup butter
• 1/4 cup baking cocoa
• 1 cup water
• 1/2 cup milk (or buttermilk)
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt

Chocolate Ganache

• 2 cups semi-sweet chocolate chips
• 1/3 cup whipping cream
• 1/4 cup butter, cut into pieces

Praline Frosting

• 1/4 cup butter
• 1 cup brown sugar, packed
• 1/3 cup whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans, toasted

Directions

1. 1

   Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.

2. 2

   CAKE --

3. 3

   Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.

4. 4

   In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.

5. 5

   Add butter mixture to milk mixture, blending to smooth.

6. 6

   In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!

7. 7

   Pour batter into prepared pans; bake for 22-24 minutes (set).

8. 8

   Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.

9. 9

   GANACHE --

10. 10

    Microwave chips and cream in a glass bowl 2-3 minutes until melted.

11. 11

    Whisk until smooth; gradually add butter, continuing to whisk away the lumps.

12. 12

    Cool--whisking every 15-20 minutes--until of spreading consistency.

13. 13

    Makes about 2 cups.

14. 14

    FROSTING --

15. 15

    Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.

16. 16

    Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.

17. 17

    Immediately---pour over cake.

18. 18

    Makes nearly 2 cups.

19. 19

    FINISH THE CAKE --

20. 20

    Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).

21. 21

    Chill cake for 1/2 hour.

22. 22

    Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.

23. 23

    Freeze if desired--thaw at room temp 4-6 hours.