Add the vanilla and beat on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.
Add chocolate mixture and mix again (about 30-45 seconds). Scrape down the sides of the bowl to make sure everything is evenly mixed.
With the mixer on low speed, add the flour mixture and sour cream alternately, starting and ending with the flour. (flour, sour cream, flour, sour cream, flour).
Divide the dough evenly between the two molds.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean or some moist crumbs remain. While the cake is baking, prepare the coconut pecan frosting (see “Coconut Pecan Frosting” below for instructions).
Remove the cake pan from the oven and place on a wire rack for 10 minutes.
Remove cake from pan (discard parchment paper) and cool completely on a wire rack.
Once the cake has cooled, slice the two cakes horizontally to make 4 layers.
Place the cake layer on a cake stand and pour about 1 1/2 cups of the frosting over it, spreading it to the edges of the cake. Add another layer of cake on top of the frosting and continue adding 1 cup of frosting until you have used all of the cake layers and there is no more frosting. Leave the sides of the cake exposed.
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