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1
Preheat oven to 350; grease and flour two 9-inch round cake pans.
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2
In a bowl, whisk together the flour, baking soda, and salt.
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3
In another bowl, whisk together the boiling water and cocoa; whisk until smooth.
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4
Whisk in the milk and vanilla; set aside.
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5
Using an electric mixer, beat the butter on medium speed until creamy.
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6
Gradually add in brown sugar, beating at medium speed 3 minutes or until light and fluffy.
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7
Add in eggs, 1 at a time, beating well after each addition.
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8
With mixer on low speed, add dry ingredients alternately with cocoa mixture, beginning and ending with dry ingredients.
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9
Pour batter into prepared pans.
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10
Bake in preheated oven for 35-40 minutes or until a pick comes out clean.
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11
Let cool in pans on wire racks 10 minutes; remove pans and cool completely on wire racks.
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12
Wrap and freeze cake layers 1 hour (this step enables you to split cake layers with ease).
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13
Make frosting--beat butter on medium speed with an electric mixer until creamy.
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14
With mixer on low speed, gradually add 2 cups powdered sugar, beating until blended.
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15
Add in 1/2 cup milk and vanilla, beating until blended.
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16
Gradually add remaining powdered sugar, beating until smooth.
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17
Remove 3 cups frosting, and place in a separate bowl; stir in pecans and 1 tablespoon milk (this will be used as filling).
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18
Add cocoa and remaining 1 tablespoon milk to frosting in mixing bowl, beating until blended.
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19
*Should have 3 cups pecan frosting (filling) and 1 3/4 cups chocolate frosting.
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20
Using a serrated knife, slice cake layers in half horizontally to make 4 layers.
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21
Brush cut side of each cake with bourbon.
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22
Spread pecan frosting between layers.
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23
Spread tops and sides of cake with chocolate frosting.
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24
For best flavor, cover and let stand at room temperature for 8-14 hours before serving.
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25
Garnish with pecan halves, as desired.
