This customer favorite at the tearoom for which Holmes baked became her husband’s requested birthday cake each year. Rich, gooey cake layers sandwiched between thick, fluffy icing is a chocolate lover’s dream.

Cake
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
3 eggs
1/2 cup buttermilk
1 cup water
1 cup vegetable oil
1 1/2 teaspoons vanilla extract

Frosting
1 package cream cheese (8 ounces), room temperature
2 cups sugar
1 cup powdered sugar
1 container whipped topping (12 ounces)
4-ounce chocolate bar, chopped
1/2 cup chopped pecans

1. Cake Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick spray.

2. In a bowl, whisk together flour, sugar, baking soda, salt and cocoa powder.

3. In another bowl, whisk together eggs, buttermilk, water, oil and vanilla.

4. Pour wet ingredients over dry ingredients. Mix well for about 2 minutes.

5. Divide batter evenly between cake pans. Bake 30 minutes.

6. Let cakes cool and remove from pans.

7. Frosting In another bowl, cream together cream cheese, sugar and powdered sugar.

8. Fold in whipped topping.

9. Spread half the frosting over one cake. Top with second cake and spread remaining frosting over top.

10. Decorate with chopped chocolate and pecans.

Serves 12.