Pecan Chocolate Cake

The moistest chocolate layer cake you’ll ever bake! Not too sweet and just the right amount of chocolate taste. So says my taste tester! What’s the secret? Sour cream and brown sugar add the amazing moisture, and the chocolate … use your very best unsweetened cocoa along with the best vanilla to achieve the just right taste.

This was just what I was craving. Perfect!

Recipe

Preheat oven to 350 degrees F.
Prepare two 8 or 9 inch cake pans for baking. I recommend parchment paper cut to fit the bottom for each pan … grease pans under the parchment paper and on top of the paper … follow with a dust of flour. Be sure to grease and flour the sides of the pans too.

2 Cups all purpose flour
1 Teaspoon salt
1 Teaspoon baking soda
3 Tablespoon unsweetened cocoa, Dutch processed or natural is okay
1/2 Cup vegetable shortening
2 Cups brown sugar
2 Eggs
2/3 Cup milk
2/3 Cup sour cream
2 Teaspoons vanilla
3/4 Cup pecan pieces

Measure and whisk together the first 4 ingredients. Set aside.

Cream together the sugar and shortening. Add eggs and beat until light and fluffy.

Add the flour to the creamed mixture alternating with the milk and sour cream. Avoid over beating.

Stir in vanilla and fold in pecan pieces.

Pour into two cake pans and spread evenly.

Bake in preheated oven. Approximate bake times: 8 inch pans 30-35 minutes, 9 inch pans 25-30 minutes. Use a toothpick or wooden screwer to test doneness if needed. Avoid over baking.

Remove cake pans when done and let rest for about 10 minutes. Then remove cake from pans to wire racks to cool.

Frost when room temperature with your favorite frosting.

Here are a few of mine to choose from:

https://kitchengetaway.com/devils-food-cake/

https://kitchengetaway.com/coffee-rich-devils-food-cake/

https://kitchengetaway.com/chai-cake-with-pecan-topping/