Chocolate Pecan Cake

Craving a good slice of cake?  Then pull out the pecans and make this Chocolate Pecan Cake!  This is the most moist chocolate cake you will ever make. The icing on the cake, so to speak, is the pecan frosting…and it’s delicious!

Ingredients

For the Cake

1⅓ cups all-purpose flour

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

½ cup hot brewed coffee

½ cup milk

1 tsp vanilla extract

½ cup unsalted butter room temperature

1 cup sugar

¼ tsp salt

3 large eggs

For the Frosting

2½ cups pecan halves

½ cup unsalted butter room temperature

⅔ cup brown sugar

5 cups powdered sugar

⅓-½ cup milk

1 tsp vanilla extract

Instructions

For the Cake

Preheat oven to 350°F.

Grease and flour (2) 8” round cake pans. Line bottom of pans with parchment paper; set pans aside.

Using a medium mixing bowl, add flour, cocoa powder, baking soda and baking powder; stir until well combined. Set dry mixture aside.

In a separate bowl, add coffee, milk and vanilla extract; stir until well combined. Set wet mixture aside.

Using an electric mixer, add butter, sugar and salt; cream together on medium speed for 4-5 minutes, or until light and fluffy.

Add eggs one at a time, mixing fully after each addition.

Add ⅓ of the dry mixture to the bowl; mix until well combined.

Add ½ of the liquid mixture; mix until well combined.

Repeat process, alternating between dry and liquid mixtures; mix well after each addition.

Divide batter evenly into the prepared cake pans.

Bake for 24-26 minutes, or until a toothpick inserted into the center of each cake comes out mostly clean.