Sour Cream Layer Cake with Pecan Brittle
INGREDIENTS
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nonstick vegetable oil spray
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¾ cup sugar
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¼ cup water
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⅛ teaspoon cream of tartar
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¾ cup pecan halves, toasted, coarsely chopped
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nonstick vegetable oil spray
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1 (18.25-ounce) box yellow cake mix (I used Duncan Hinz 16.5-ounce)
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4 large eggs
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1 cup sour cream
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⅓ cup Vegetable Oil
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½ teaspoon vanilla extract
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½ teaspoon almond extract
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2 ounces bittersweet or semisweet chocolate, coarsely grated (I used 3 ounces)
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½ cup packed dark brown sugar
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3 tablespoons water
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¼ cup whipping cream
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6 cups powdered sugar (I used 4½ to 5 cups)
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1 cup unsalted butter, room temperature
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