Pecan Fudge Ripple Layer Cake Recipe

How to Make Pecan Fudge Ripple Layer Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together 1 cup (2 sticks) shortening and 1 ½ cups granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
6. Beat on high speed for 3 minutes, scraping down the sides of the bowl as needed.
7. Pour batter evenly into the prepared cake pans.
8. In a medium bowl, beat together 8 ounces cream cheese, 2 tablespoons unsalted butter, and 2 tablespoons cornstarch until smooth.
9. Gradually add 1 (14-ounce) can sweetened condensed milk, beating until well combined.
10. Beat in 1 large egg and 1 teaspoon vanilla extract.
11. Spoon the cream cheese mixture evenly over the cake batter in each pan.
12. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
14. While cakes are cooling, prepare the frosting: In a large bowl, cream together 2/3 cup (1 ½ sticks) unsalted butter until light and fluffy.
15. Gradually add 4 cups powdered sugar and 1 ½ cups unsweetened cocoa powder, alternating with 1 cup plus 2 tablespoons milk, beginning and ending with the powdered sugar mixture. Beat until smooth and creamy.
16. Stir in 1 teaspoon vanilla extract.
17. Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
18. Toast ½ cup pecan halves until fragrant and lightly browned. Sprinkle toasted pecans over the frosting.