FUDGE PECAN RIPPLE LAYER CAKE

FUDGE PECAN RIPPLE LAYER CAKE image

Yield 1 cake

Number Of Ingredients 19

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1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 2/3 cups all purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 teaspoons vanilla (divided)
8 ounces cream cheese (softened)
2 tablespoons butter softened
1 tablespoon cornstarch
1 (14 oz.) can sweetened condensed milk
1 egg
2/3 cup butter softened
5 3/4 cups powdered sugar
1 1/3 cups cocoa
1 cup + 2 tablespoons milk
3/4 cup chopped pecans

Steps:

Grease 2 9 inch round cake pans, line with wax paper, grease and flour wax paper. Beat shortening at medium speed until fluffy, gradually add 1 1/2 cuos sugar , beating well. Add 2 eggs one at a time, beating each until blended. Combine flour and next three ingredients, add to shortening mixutre alternating with buttermilk, beginning and ending with flour. Beat on high 3 more minutes while scraping sides. Stir in 2 t. vanilla. Pour into pans and set aside. Beat Cream cheese, 2T. butter and cornstarch until creamy. Gradually add Sweetened condensed milk, beat well. Add egg, beat well. Stir in 1 t. vanilla. Spread over cake batter. Bake at 350 for 40 Mins. For Frosting: Beat 2/3 c. butter until creamy, mix powdered sugar and cocoa, add to butter, alternating with milk. Beat until spreading consistancy, stir in 1 t. vanilla. Frost between layers and sides then top of cake. Sprinkle with nuts.