As seen on Dessert Duels
Recipe By Chef Leigh Omilinsky

CHOCOLATE CAKE INGREDIENTS

Note: Boxed cake mix or pre-made cake will also work.

• 2 sticks unsalted butter
• 2 cups all-purpose flour
• 2 cups sugar
• 1½ tsp baking soda
• 4 Tbsp unsweetened cocoa
• ½ cup buttermilk
• 2 eggs
• 1 tsp vanilla extract

CHOCOLATE CAKE INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease an 11" by 13" baking sheet.
2. In a stand mixer fitted with a paddle, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Add vanilla. Make sure to scrape the bowl between each addition.
3. Meanwhile, sift the dry ingredients.
4. Add half of the dry ingredients to the butter mixture. Mix to combine, scrape the bowl.
5. Add the buttermilk. Mix to combine. Scrape the bowl. Add the remaining dry ingredients, mix and scrape.
6. Pour onto prepared baking pan and bake at 350 degrees until a toothpick comes out of the center clean.
7. Let cool and cut out into smaller circles. Set aside covered so it does not dry out.

MASCARPONE COFFEE CREAM INGREDIENTS

• 8 oz. cream
• 8 oz. mascarpone cheese
• 2 Tbsp sugar
• 2 Tbsp coffee extract (or to your liking)

MASCARPONE COFFEE CREAM INSTRUCTIONS

Place all ingredients in a stand mixer and whip until medium peaks.

PECAN FILLING INGREDIENTS

• 1 EDWARDS^® Georgia Pecan Pie filling (scooped out)
• ½ cup unsweetened shredded coconut
• 3 Tbsp good quality rum

PECAN FILLING INSTRUCTIONS

Combine all the ingredients in a blender. Blend until smooth, but still with some big pieces of nuts.

HOW TO ASSEMBLE

1. Take one circle of the cut-out cake. Using a pastry bag, pipe a ring of the coffee cream around the cake circle.
2. Fill with the pecan pie filling. Place another circle of cake on top and repeat until there are three layers of cake.
3. Garnish as desired.