Yield
Makes 2 (9-inch) cakes (about 9 servings each)

Top this velvety chocolate cake with a brown sugar and pecan mixture that's the frosting equivalent of classic praline candy. After you make the candy mixture, pour it quickly on top of the  two 9-inch square cakes.

How to Make It

Step 1

Spoon batter evenly into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.

Step 2

Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and slightly thicken. Pour immediately over cakes in pans. Let cool completely. Cut cakes into squares.

Chef's Notes

This must be baked in two 9-inch square pans that are at least 2 inches deep.

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