Farmhouse Holidays Double Chocolate Praline-Fudge Cake

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!)

7. 7

   heeheh!

8. 8

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

9. 9

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

10. 10

    GANACHE --

11. 11

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

12. 12

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

13. 13

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

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!

17. 17

    ), and thickens slightly.

18. 18

    Immediately---pour over cake.

19. 19

    Makes nearly 2 cups.

20. 20

    FINISH THE CAKE --

21. 21

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

22. 22

    ).

23. 23

    Chill cake for 1/2 hour.

24. 24

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

25. 25

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

* Per serving · 4 servings · Values may vary.