Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) butter

  2. 1 cup(s) brown sugar

  3. 1 can(s) (14 ounces) sweetened condensed milk

  4. 1 cup(s) chopped pecans

  5. 2 cup(s) all-purpose flour

  6. 3/4 cup(s) unsweetened cocoa

  7. 2 cup(s) granulated sugar

  8. 1 1/2 teaspoon(s) baking powder

  9. 1 1/2 teaspoon(s) baking soda

  10. 1 teaspoon(s) salt

  11. 2 large 2 large eggs

  12. 1 cup(s) sour cream

  13. 1/2 cup(s) canola oil

  14. 1 teaspoon(s) vanilla extract

  15. 1 teaspoon(s) white vinegar

  16. 1/2 cup(s) fudge topping

  17. 1/2 cup(s) chocolate chips , melted

Instructions Jump to Ingredients ↑

  1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

  2. Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.


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