Sour Cream Layer Cake with Pecan Brittle

Name: Sour Cream Layer Cake with Pecan Brittle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 0 teaspoons cream of tartar; 118 milliliters (packed) dark brown sugar; 4 larges eggs; 177 milliliters pecan halves,toastedcoarsely chopped; 1 liters (about) powdered sugar; 57 grams bittersweet (not unsweetened) or semisweet chocolate, coarsely grated; 237 milliliters sour cream; 177 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature; 1 teaspoons vanilla extract; 79 milliliters vegetable oil; 3 Tbsps water; 59 milliliters whipping cream; 517 grams box yellow cake mix

Sour Cream Layer Cake with Pecan Brittle might be just the dessert you are searching for. One portion of this dish contains about 5g of protein, 36g of fat, and a total of 809 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up almond extract, water, butter, and a few other things to make it today.

Instructions

Spray baking sheet with nonstick spray.

Equipment you will use

Baking Sheet

Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. 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.

Ingredients you will need

Cream Of Tartar

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Add chopped pecans and swirl to blend.

Ingredients you will need

Pecan Pieces

Pour out onto prepared baking sheet; spread evenly. Cool brittle completely.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Cut 3 large pieces of brittle (each about 1 1/2 inches).

Cut remaining brittle into 1/3-inch pieces. (Can be made 1 week ahead. Store airtight at room temperature.)

Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with waxed paper.

Equipment you will use

Oven

Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl. Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate. Divide batter equally between prepared pans.

Ingredients you will need

Bittersweet Chocolate

Vanilla Extract

Almond Extract

Sour Cream

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes.

Equipment you will use

Oven

Cut around cakes to loosen; turn out onto racks. Peel off paper and cool cakes completely.

Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil until slightly thickened, about 3 minutes.

Ingredients you will need

Brown Sugar

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat; cool 5 minutes.

Mix in cream. Beat 3 cups powdered sugar and butter in large bowl until well blended. Beat in brown sugar mixture. Beat in enough remaining powdered sugar to form frosting that is thick enough to spread.

Ingredients you will need

Powdered Sugar

Brown Sugar

Frosting

Butter

Spread

Cream

Equipment you will use

Bowl

Place 1 cake layer, flat side up, on platter.

Spread with 1 cup frosting.

Ingredients you will need

Frosting

Spread

Sprinkle with 1/2 cup small brittle pieces; press into frosting. Top with second cake layer, flat side down.

Ingredients you will need

Frosting

Spread remaining frosting over top and sides of cake. Stand large brittle pieces in center of cake. Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.

Ingredients you will need

Frosting

Spread

Let stand at room temperature 1 hour before serving.)