- 1 box devil’s food cake mix
- 1 1/3 cups buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups semisweet chocolate chips
- 1 cup salted butter room temperature
- 1 cup unsweetened cocoa powder
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup very warm water
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp water
- 1 cup pecan halves
- 15 pecans halved
- 21 almonds
- 4 maraschino cherries halved
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 2 (8 inch) cake pans with baking spray with flour.
In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in chocolate chips. Pour into pans.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
After cooled, place frosting on top of one cake with a heavily coat of frosting. Stack the other cake on top and frost with a very LIGHT coat of frosting.
With a hand mixer combine the butter, cocoa powder, powdered sugar, vanilla, and warm water and mix on low speed, until the mixture just comes together.
Slowly increase the speed to medium and beat the frosting for 2 minutes, scraping the sides of the bowl as necessary.
Let the frosting cool for 15 minutes before using.
Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.
Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely.
Place pecans around the outer layer of cake. Place candied pecans circled around the plain pecans. Next place the almonds in a circle around the cake. Then place the cherries. In the center add additional pecans. Checking picture for details.