My very first (completely) homemade cake and frosting!

For Christmas eve I made my first completely homemade cake and frosting. The Chocolate Velvet Cake with Cream Cheese-Butter Pecan Frosting from Cookinglight.com was wonderful and the directions were easy to follow. In the beginning, I was nervous but it turned out amazing (if I don't say so myself)! I had read from another blog about the "trick" of coating the sides of the cake with chopped walnuts to hid any icing flaws - very easy. I also used pieces of peppermint bark, which I had made earlier that week, to enhance the holiday decorations. Enjoy!!

Chocolate Velvet Cake

INGREDIENTS:

• 1 1/2 cups semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

PREPARATION:

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

PREPARATION:

Spoon cake batter evenly into 3 greased and floured 8-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

Cream-Cheese Butter Pecan Frosting

INGREDIENTS:

• 2 cups chopped pecans
• 1/4 cup cup butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 (16-ounce) packages powdered sugar
• 2 teaspoons vanilla extract

PREPARATION

Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer in a 13- x 9-inch baking pan. Bake at 350° for 15 minutes or until pecans are toasted. Remove from oven, and let cool.

Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.

Note: To sugar silk ivy leaves, brush leaves lightly with corn syrup, and sprinkle with granulated sugar.