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1
Spray baking sheet with nonstick spray.
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2
Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan.
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3
Stir over medium-low heat until sugar dissolves.
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4
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes.
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5
Add chopped pecans and swirl to blend.
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6
Pour out onto prepared baking sheet; spread evenly.
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7
Cool brittle completely.
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8
Cut 3 large pieces of brittle (each about 1 1/2 inches).
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9
Cut remaining brittle into 1/3-inch pieces.
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10
(Can be made 1 week ahead.
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11
Store airtight at room temperature.)
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12
Preheat oven to 350F.
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13
Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
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14
Line bottom of pans with waxed paper.
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15
Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl.
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16
Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate.
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17
Divide batter equally between prepared pans.
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18
Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes.
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19
Cool cakes in pans on racks 10 minutes.
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20
Cut around cakes to loosen; turn out onto racks.
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21
Peel off paper and cool cakes completely.
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22
Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan.
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23
Stir over medium-low heat until sugar dissolves.
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24
Increase heat; boil until slightly thickened, about 3 minutes.
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25
Remove from heat; cool 5 minutes.
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26
Mix in cream.
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27
Beat 3 cups powdered sugar and butter in large bowl until well blended.
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28
Beat in brown sugar mixture.
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29
Beat in enough remaining powdered sugar to form frosting that is thick enough to spread.
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30
Place 1 cake layer, flat side up, on platter.
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31
Spread with 1 cup frosting.
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32
Sprinkle with 1/2 cup small brittle pieces; press into frosting.
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33
Top with second cake layer, flat side down.
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34
Spread remaining frosting over top and sides of cake.
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35
Stand large brittle pieces in center of cake.
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36
Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake.
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37
(Can be made 1 day ahead.
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38
Cover with cake dome and refrigerate.
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39
Let stand at room temperature 1 hour before serving.)
