Directions: |
Directions:Preheat oven to 350 degrees. To prepare cake, coat bottoms of 2 (8 inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper.
Coat wax paper with cooking spray; dust with 1 tbsp. flour.
Combine boiling water and cocoa, stirring well with a whisk, Cool completely.
Place granulated sugar, 6 tbsp. butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cup; level with a knife. Combine 1 2/3 cup flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire rack.
To prepare frosting, melt 2 tbsp. butter in a small saucepan over medium heat. Add brown sugar and 2 tbsp. milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 tsp. vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 tsp. at a time, beating until spreading consistency.
Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. (if dip is too thick, place bag in microwave for 20 seconds.) Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other layer or cake. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans. |
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