Yumm ….. that’s what best describes this incredible layer cake. It’s chocolate heaven with a touch of coconut and pecans. It couldn’t get any better.

Ingredients:

  • 3 cups all-purpose flour
  • 2 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups boiling water
  • 1 1/4 cups unsweetened cocoa
  • 3/4 cup milk
  • 1 tbsp vanilla extract
  • 1 1/2 cpus unsalted butter, softened
  • 3 cups firmly packed light brown sugar
  • 6 large eggs
  • 1/2 cup bourbon

Directions:

  1. Preheat oven to 350 degrees. Prepare 3 – 8-inch pans or 2  – 9-inch pans by spraying the bottom and sides and lining the bottom with parchment paper.
  2. Whisk together flour, baking soda and salt. Set aside
  3. Whisk together boiling water and cocoa, whisking until smooth. Whisk in milk and vanilla.
  4. Beat butter at medium speed until creamy. Gradually add in the brown sugar, beating on medium speed for 3 minutes. Add eggs, one at a time.
  5. With mixer on low speed, add dry ingredients alternately with cocoa mixture, beginning and ending with dry ingredients. Pour batter equally into prepared pans.
  6. Bake at 350 degrees for 35-40 minutes, or until a pick comes out clean. Using a pastry brush, brush on bourbon equally on top of all layers. Let cool for 10 minutes before turning out onto a wire rack to fully cool. Frost with two-part frosting.

Two-Part Frosting:

Ingredients:

  • 1 cup butter, softened
  • 32 oz. powdered sugar
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 1/4 cups pecans, chopped and toasted
  • 1/2 cup flaked coconut
  • 2 tbsp milk, divided
  • 1/2 cup unsweetened cocoa

Directions:

  1. Beat butter at medium speed until creamy. With mixer on low speed, gradually add 2 cups powdered sugar, beating until blended. Add 1/2 cup milk and vanilla, beating until blended.
  2. Gradually add remaining powdered sugar, beating until smooth. Remove 2 1/2 cups frosting, and place in a separate bowl; stirring in coconut, pecans and an additional 1 tbsp milk. Use this frosting as the filling between the layers.
  3. Using the reserved frosting, add cocoa and remaining 1 tbsp milk. Beat until blended and then frost the top and sides of cake. Top the cake with a few whole toasted pecans.