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Sour Cream Layer Cake with Pecan Brittle
SPICY SOUTHERN KITCHEN18Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- vegetable oil spray (nonstick)
- 3/4 cup sugar
- 1/4 cup water
- 1/8 tsp. cream of tartar
- 3/4 cup pecan halves (toasted, coarsely chopped)
- vegetable oil spray (nonstick)
- 18.25 oz. yellow cake mix (I used Duncan Hinz 16.5-ounce)
- 4 large eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 oz. semisweet chocolate (or bittersweet, coarsely grated, I used 3 ounces)
- 1/2 cup dark brown sugar (packed)
- 3 Tbsp. water
- 1/4 cup whipping cream
- 6 cups powdered sugar (I used 4½ to 5 cups)
- 1 cup unsalted butter (room temperature)
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