Morganza Cake

This is one of the four great southern cakes (the Mount Rushmore of southern cakes).  From my information, its origin goes back to Louisiana and is popular to this day in New Orleans.   It has chocolate, bourbon, pecan-praline frosting, so I had to tone that down with more bourbon. Like so many southern frostings, it is cooked.  I hope you like it.
Cake:
Dry ingredients:
1 1/2 cup flour
1 1/2 cups cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Wet ingredients:
14 tablespoons butter
1/2 cup white sugar
3/4 cup brown sugar
3 eggs
12 oz evaporated milk
1 1/2 teaspoons vanilla
1 teaspoon bourbon
2 oz bittersweet chocolate, melted
Preheat oven to 350
Add dry ingredients in bowl one and mix with a fork
In bowl 2 add butter and sugar and cream until smooth.
Add eggs and mix
Add evaporated milk and mix
Add melted chocolate and mix
Add vanilla and mix
Add dry ingredients into wet ingredients in 3 portions and mix
Move batter into two 9” cake pans
Bake for 27-33 minutes
Let cool for 1 hour
Flatten top of cake rounds (you don’t want your icing running off)
Now if your cake feels dry, you need a simple syrup:
1/2 cup water and 1/2 cup sugar
Boil for 3 minutes and brush on the cake
Frosting:
2 cups pecans, chopped
12 oz evaporated milk
14 oz butter
3 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons bourbon
Place pecans on a baking sheet
Bake at 350 for 6 minutes — don’t burn!
Mix sugar, milk, butter and salt in a 4 quart saucepan; bring  to a boil
Cook without stirring until mixture reaches 240 degrees
Stir in vanilla and bourbon
Move mixture to a metal bowl
Use a hand mixer for 3 minutes so the mixture will pour but not run off cake
Gradually mix in pecans
Add 1/2 to bottom layer of cake
Top with second layer
Top with remaining frosting
Note: I did a half recipe which is why we have square cakes (if I ate everything I made, I would weigh 300 pounds!)
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