Found this online at StarTribune.com and I HAD to make it of course :)
2 c flour
cocoa powder for pans
1 egg lightly beaten
2/3 c veg oil
1 3/4 c sugar
1/2 c unsweetened cocoa powder
1 tbsp baking soda
1 tsp salt
1c freshly brewed hot coffee
1 c sugar
1/2 c whole milk
6 tbsp butter, cut into small pieces
1 (12oz) pkg semi-sweet choc chips
1-2 tsp freshly brewed hot coffee (opt)
1 1/2 c pecan halves, toasted
1/2 c caramel ice cream topping
Preheat oven to 350º.
Butter bottom and sides of cake pans and line each pan with parchment paper. Butter the paper and dust with cocoa powder - set aside.
In a small bowl, stir together egg, buttermilk and oil - set aside. In another bowl stir together flour, sugar, 1/2 c cocoa powder, baking soda and salt. Using a mixer on low speed gradually add buttermilk mix to flour mixture - beat until combined. Gradually add coffee.
Divide batter evenly between pans and bake until wooden toothpick inserted near center comes out clean - about 22-25 minutes. remove from oven and cool cakes on wire rack for 10 minutes. Loosen sides, then invert onto rack, remove paper and cool completely.
For frosting- In medium saucepan combine sugar and milk. Add butter. Bring to a boil, stirring constantly. Remove from heat. Add semi-sweet chocolate chips. Using a wire whisk, stir until smooth. Add 1-2 tsp of coffee if frosting is too thick.
Arrange cooled cake layer on serving plate, layer with frosting, pecans and drizzle with caramel - dont be stingy. It will ooze out a little down the sides. Top with cake layer, add frosting, pecans and caramel. Chill 1-2 hours before serving
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