Caramel-Pecan Mocha Layer Cake

• 2 tablespoons instant coffee granules
• 1/3 cup hot water
• 1 cup unsalted butter, softened
• 2 cups packed brown sugar
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups cake flour
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1-1/2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
• 2/3 cup toasted chopped pecans, divided
• Bittersweet chocolate curls

1. Preheat oven to 350u0b0. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
5. Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

coffee granules, water, unsalted butter, brown sugar, eggs, vanilla, cake flour, baking cocoa, baking soda, salt, buttermilk, heavy whipping cream, confectioners, vanilla, hot caramel, pecans, bittersweet chocolate curls

Taken from www.tasteofhome.com/recipes/caramel-pecan-mocha-layer-cake/ (may not work)