Ingredients
- 2 cup superfine granulated sugar
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 stick unsalted butter, melted
- 2 stick eggs
- 1 cup milk
- 1/2 cup buttermilk
- 1 tablespoon brandy
- 2 teaspoon vanilla extract
- 2 cup superfine granulated sugar
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 stick unsalted butter, melted
- 2 stick eggs
- 1 cup milk
- 1/2 cup buttermilk
- 1 tablespoon brandy
- 2 teaspoon vanilla extract
- 1 1/4 cup pecans
- 1 stick unsalted butter, room temperature
- 4 cup confectioners’ sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 2 teaspoon vanilla extract
- 2 cup superfine granulated sugar
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 stick unsalted butter, melted
- 2 stick eggs
- 1 cup milk
- 1/2 cup buttermilk
- 1 tablespoon brandy
- 2 teaspoon vanilla extract
- 1 1/4 cup pecans
- 1 stick unsalted butter, room temperature
- 4 cup confectioners’ sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 2 teaspoon vanilla extract
- 2 cup pecans
- 2 tablespoon honey
- 1 cup superfine granulated sugar
- 2 teaspoon vanilla extract
Preparation
Baking Directions:
1.Preheat the oven to 335°F and place the rack in themiddle position.
Grease a 12-by-2-inch round pan or9-by-13-inch baking dish.
2.Measure the dry ingredients into a bowl and whisk tocombine.
3.Combine the wet ingredients in a second bowl andwhisk lightly to combine.
4.Whisk the wet ingredients into the dry ingredients andstir well for about 20 seconds.
5.Pour into the prepared pan and bake for 30 to 35 minutes,or until a wooden skewer inserted in the centercomes out clean and the top of the cake bounces backslightly when gently pressed.
6.For the icing, roast the pecans on a baking sheet for 4to 5 minutes while the cake is baking.
Remove the nutsfrom the oven, cool to room temperature, and chop.
7.Combine the butter, sugar, and cocoa powder in thebowl of a standing mixer fitted with the paddle attachment.
Begin beating on low speed and then increase tohigh.
8.Slowly add the milk and vanilla and beat well.
Stopthe mixer and fold in the roasted pecans by hand.
Setaside.
9.To make the sugared pecans, combine the ingredientsin a bowl and mix well with a rubber spatula.
10.Roast the sugared pecans on a baking sheet, whilethe cake is baking, until crisped and fragrant, approximately10 minutes.
Remove the nuts from the oven andcool on a heat-resistant surface before using.
11.Cool the cake completely before spreading the icingonto the top using a flexible spatula.
(If you prefer, youcan turn the cake out onto a tray, but it’s fine to leaveit in the dish.)
Add the sugared pecans across the top,pressing them slightly into the frosting.
