Recipe for Fudge Pecan Ripple Layer Cake
A sweet cream cheese layer bakes atop these fudgy cake layers: then when you assemble, frost, and serve the cake, the cream cheese appears as swirly ripples in each slice.
½ cup shortening 1 ½ cups sugar
2 large eggs 1 2/3 cups all-purpose flour
2/3 cup cocoa 1 ½ teaspoon baking soda
½ teaspoon salt 1 ½ cups buttermilk
1 tablespoon plus 1 teaspoon vanilla extract, divided
1 (8-ounce) package cream cheese softened
2 Tablespoons butter or margarine, softened
1 1/3 cups cocoa
1 tablespoon cornstarch
1 cup plus 2 tablespoons milk
1 (14-ounce) can sweetened condensed milk
1 large egg
2/3 cup butter, softened
¾ cup chopped pecans or walnuts, toasted
5 ¾ cups sifted powdered sugar
GREASE 2 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper. Set aside.
BEAT shortening at medium speed with an electric mixer until fluffy; gradually add 1 ½ cups sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition.
COMBINE flour and next 3 ingredients; add to shortening mixture alternate with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 1 teaspoon vanilla. Spoon cream cheese mixture evenly over batter
BAKE at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
BEAT 2/3 cup butter at medium speed until creamy. Combine powdered sugar and 1 1/3 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons mile, beginning and ending with powdered sugar mixture. Beat until spreading consistency. Stir in remaining 1 teaspoon vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted nuts. Yield: 1 (2-layer) cake