Pecan Fudge Ripple Layer Cake Recipe

Directions:

1. Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
2. Add 2 eggs, 1 at a time beating until blended after each addition.
3. Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
4. Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
5. In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
6. Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
7. Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
8. Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
9. To make the frosting beat 2/3 cups butter at medium until creamy.
10. Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
11. Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.