A rich and moist chocolate cake with a delicious chocolate cream cheese pecan frosting.
Pre-heat oven to 350 °
Prepare two 9" round pans with cooking spray.
Chop pecans into small bits.
Sift together the flour, cocoa, and salt.
Add baking soda to sour cream and stir to blend.
Cream softened butter with sugar.
Add eggs one at a time, beating to incorporate after each egg.
Alternately add dry ingredients and sour cream mixture to batter, mixing on medium speed for three minutes.
Add 1/2 cup of chopped pecans to batter and stir.
Spoon batter equally into the two prepared pans. Bake for 25 minutes. Check for doneness with a toothpick inserted into the center of the cake. Continue baking for 5 minutes if needed.
Remove from oven and cool for five minutes. Remove layers from pans and continue to cool on wire racks before frosting.
Cream butter and cream cheese with electric mixer
Sift Cocoa and add to mixing bowl. Mix until incorporated.
Alternately add powdered sugar and milk until desired consistency is reached, beating between each addition. Add vanilla extract and mix to blend.
Stir in 1/2 cup of pecan bits.
Place one cooled cake layer on cake dish. Add frosting and top with second layer. Generously frost top and sides of cake.
Top cake with pecan halves.