Chocolate Velvet Cake with Butter Pecan Cream Icing

 Grease and flour three 8 inch round cake pans.  Preheat oven at 350 degrees.

1-1/2 cups semisweet chocolate chips

½ cup butter, softened

One (16 oz.) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 (8 oz) container sour cream (I might try Greek Yogurt next)

1 cup hot water

2 teaspoons vanilla extract

 

Melt semisweet chocolate morsels in a double boiler or in  a microwave safe bowl at HIGH for 30 second intervals until melted  Stir until smooth.

Beat butter and brown sugar at medium speed with electric mixer, about 5 minutes or until well blended.  Add eggs, one at a time, beating just until blended after each egg.  Add melted chocolate, beating just until   blended.

Sift together flour, baking soda, and salt.  Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended.  Stir in vanilla. 

Spoon cake batter evenly into 3 greased and floured 8-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Garnish, if desired