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COOK TIME

1 Hour

PREPARATION TIME

20 Minutes

INGREDIENTS

• 21⁄2 cup sifted cake flour
• 21⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup (11⁄2 stick) unsalted butter
• 11⁄4 cup sugar
• 8 item large egg yolks
• 3⁄4 cup milk
• 2 teaspoon vanilla extract
• 11⁄4 cup whipping cream
• 1⁄4 cup (1⁄2 stick) unsalted butter, softened
• 1⁄4 cup light corn syrup
• 12 ounce semisweet chocolate chips
• 1⁄2 cup chopped pecans

PREPARATION

Heat oven to 350°F. Line the bottom of two 8-inch buttered cake pans with parchment or waxed paper. In large bowl, sift together flour, baking powder and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating well after each addition. Alternate adding flour mixture and milk to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide batter between the prepared cake pans. Bake until a cake tester or toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.

To make frosting: In saucepan over medium heat, bring whipping cream, butter and corn syrup to a boil. Remove from heat. Add chocolate chips; stir until completely melted. Cool mixture slightly. To assemble: Trim tops of cakes with bread knife so they are level. Place one cake on a serving platter. Using a spatula, spread frosting over cake. Set second cake on top. Cover cake completely with frosting. Sprinkle top of cake with chopped pecans.

YIELD

14 Serving/s

Nutritional Information

Per serving: 577 calories, 35 grams fat, 189 milligrams