New Orleans Double Chocolate Christmas Praline Fudge Cake
|Butter/Margarine||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Chocolate ganache||1⁄2 Cup (8 tbs)|
|Praline frosting||1⁄2 Cup (8 tbs)|
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.
Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with an electric mixer until smooth.
Add butter mixture to buttermilk mixture, beating until blended.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
Coat 3 (8") round cakepans with cooking spray; line with wax paper.
Pour batter evenly into pans.
Bake at 350° for 22 to 24 minutes or until set.
Cool in pans on wire racks 10 minutes.
Remove from pans, and cool layers completely.
Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake.
Chill cake 1/2 hour.
Pour frosting slowly over center of cake, spreading to edges, allowing some frosting to run over sides.
Freeze, if desired; thaw at room temperature 4 to 6 hours.
Garnish, if desired.