To prepare the cake, mix the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Beat in the milk, coffee, shortening, and vanilla with an electric mixer at a low speed until combined. Then beat at high speed for 2 minutes. Add the eggs and beat for 2 more minutes. Pour the batter into the prepared pans and smooth with a spatula.

Place in the middle of the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pans for 5 minutes. Remove from the pans and place on racks to cool completely.

Place one layer top side down on a plate. Spread with half of the prepared icing; sprinkle with chopped pecans. Top with the other layer, top side up. Frost the top and sides with the remaining icing. Garnish the cake with pecan halves with a star design.

Tip: When frosting the cake, run the knife or spatula under hot water every few minutes to ensure a glossy finish. Also, a tablespoon of mayonnaise can be added to the cake batter for moistness in cold, dry weather.

Submitted by Michele Schubert

AUNT PATTY’S SOUR CREAM CAKE WITH PRALINE FROSTING

TIME: 2 HOURS 15 MINUTES, PLUS COOLING TIME • SERVES 12

INGREDIENTS:

Cake:

1 cup sour cream
¼ tsp. baking soda
4 cups sugar
2 cups butter, softened
7 egg yolks
7 egg whites, stiffly beaten
3 cups all-purpose flour
½ tsp. salt
2 tsp. vanilla extract
2 Tbsp. almond extract

Praline Frosting (makes 1½ cups):

1 cup chopped pecans
6 Tbsp. butter
1 cup firmly packed light brown sugar
5 Tbsp. heavy cream
1 cup powdered sugar
1 tsp. vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10” tube pan.

Stir together the sour cream and baking soda in a bowl; set the mixture aside. Beat the sugar and butter with an electric mixer on medium speed until fluffy. Add the egg yolks, one at a time, beating well after each addition. Fold in the egg whites. Stir the flour and salt together in a separate bowl, and then set the mixture aside.

Alternately add the flour mixture and the sour cream mixture to the egg mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extract. Pour the batter into the prepared pan. Bake for 90 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from the pan and cool completely on the wire rack. Increase the oven temperature to 350 degrees F.

To prepare the frosting, place the pecans on a baking sheet and bake for 8 minutes at 350 degrees F. Flip the pecans over and bake for another 8 minutes, or until golden brown.