Sour Cream Layer Cake With Pecan Brittle
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
39
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Sugar3 tbsps
Water1 tsp
Cream Of Tartar4 large
Egg1 cup
Sour Cream1 cup
Vegetable Oil1 tsp
Vanilla Extract1 tsp
Almond Extract1 cup
Whipping Cream6 cups
Powdered Sugar (about)Directions:
1
For pecan brittle: Spray baking sheet with nonstick spray
2
Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan
3
Stir over medium-low heat until sugar dissolves
4
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes
5
Add chopped pecans and swirl to blend
6
Pour out onto prepared baking sheet; spread evenly
7
Cool brittle completely
8
Cut 3 large pieces of brittle (each about 1 1/2 inches)
9
Cut remaining brittle into 1/3-inch pieces
10
(Can be made 1 week ahead
11
Store airtight at room temperature
12
) Spray baking sheet with nonstick spray
13
Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan
14
Stir over medium-low heat until sugar dissolves
15
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes
16
Add chopped pecans and swirl to blend
17
Pour out onto prepared baking sheet; spread evenly
18
Cool brittle completely
19
Cut 3 large pieces of brittle (each about 1 1/2 inches)
20
Cut remaining brittle into 1/3-inch pieces
21
(Can be made 1 week ahead
22
Store airtight at room temperature
23
) For cake: Preheat oven to 350°F
24
Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray
25
Line bottom of pans with waxed paper
26
Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl
27
Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate
28
Divide batter equally between prepared pans
29
Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes
30
Cool cakes in pans on racks 10 minutes
31
Cut around cakes to loosen; turn out onto racks
32
Peel off paper and cool cakes completely
33
Preheat oven to 350°F
34
Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray
35
Line bottom of pans with waxed paper
36
Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl
37
Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate
38
Divide batter equally between prepared pans
39
Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes
40
Cool cakes in pans on racks 10 minutes
41
Cut around cakes to loosen; turn out onto racks
42
Peel off paper and cool cakes completely
43
For frosting: Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan
44
Stir over medium-low heat until sugar dissolves
45
Increase heat; boil until slightly thickened, about 3 minutes
46
Remove from heat; cool 5 minutes
47
Mix in cream
48
Beat 3 cups powdered sugar and butter in large bowl until well blended
49
Beat in brown sugar mixture
50
Beat in enough remaining powdered sugar to form frosting that is thick enough to spread
51
Place 1 cake layer, flat side up, on platter
52
Spread with 1 cup frosting
53
Sprinkle with 1/2 cup small brittle pieces; press into frosting
54
Top with second cake layer, flat side down
55
Spread remaining frosting over top and sides of cake
56
Stand large brittle pieces in center of cake
57
Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake
58
(Can be made 1 day ahead
59
Cover with cake dome and refrigerate
60
Let stand at room temperature 1 hour before serving
61
) Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan
62
Stir over medium-low heat until sugar dissolves
63
Increase heat; boil until slightly thickened, about 3 minutes
64
Remove from heat; cool 5 minutes
65
Mix in cream
66
Beat 3 cups powdered sugar and butter in large bowl until well blended
67
Beat in brown sugar mixture
68
Beat in enough remaining powdered sugar to form frosting that is thick enough to spread
69
Place 1 cake layer, flat side up, on platter
70
Spread with 1 cup frosting
71
Sprinkle with 1/2 cup small brittle pieces; press into frosting
72
Top with second cake layer, flat side down
73
Spread remaining frosting over top and sides of cake
74
Stand large brittle pieces in center of cake
75
Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake
76
(Can be made 1 day ahead
77
Cover with cake dome and refrigerate
78
Let stand at room temperature 1 hour before serving)