1/2 c butter
1 c brown sugar
14 ounce can sweetened condensed milk
1 c chopped pecans
2 c flour
3/4 c unsweetened cocoa
2 c sugar
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 c sour cream
1/2 c canola oil
1 t vanilla extract
1 t white vinegar
1/2 c fudge ice cream topping
1/2 c chocolate chips, melted
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 pan. In a sauce pan heat the butter, brown sugar and sweetened condensed milk over medium heat until butter melts and sugar is dissolved. DO NOT BOIL. Divide sugar mixture between the prepared pans. Divide 3/4 c pecans between the pans, sprinkle over sugar mixture and set aside to cool.
In a bowl combine flour, cocoa, sugar, baking powder, baking soda and salt. Add eggs, sour cream, oil, vanilla and 1 cup HOT water and mix with a wooden spoon until smooth. Carefully pour batter over the sugar mixture. Bake at 350 degrees for 35 – 40 minutes, until toothpick inserted in center comes out clean. Cool cakes in the pans for 10 minutes. Run a knife around edge of pans and turn cakes out onto a cooling rack. Remove paper and cool completely.
Place one layer on serving plate, (sugar mixture side up) spread fudge topping over sugar mixture. Place the second layer (sugar mixture side up) over the first layer; drizzle with the melted chocolate chips and 1/4 c pecans. Frost cake sides with your favorite chocolate icing.
