John Ash Sour Cream Chocolate Cake

This takes some work. Cake, bourbon buttercream, chocolate suce, spicy pecans, and marshmallow fluff... who loves John Ash?

Cake
350, Pam 2 8" pans

Bowl 1:
2c flour
1 1/2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. salt

Bowl 2:
1c. canola oil
1 c. sour cream
1 1/2 c. water
2T vinegar
1 t. vanilla
2 eggs

---Mix together, pour into pans, bake 25 - 35 minutes. Cool completely.
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Bourbon Caramel Buttercream

1/2 c. sugar
2 T water
-----Heat in heavy saucepan until light amber.

Whisk in
1/4 c. heavy cream
1 T. bourbon

----- set aside

In a bowl over simmering water whisk together:
3 egg whites
1/4 c. sugar
----- Continue to whisk until mixture raches 140 degrees.

Add:
1/8 t. cream of tartar

----- Use mixer and whip on high until mixture is cool.

Slowly add in
1 c. butter, a little at a time.

--- Then slowly add caramel.

Whip well. Frost (totally cooled) cake.
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Marshmallow Fluff

3 egg whites
2 c. light corn syrup
1/2 t. salt

----- Beat 10 minutes.
Add:
2 c. powdered sugar

----- Beat until blended,
then add:

1T. vanilla

Spoon onto one side of serving plates and torch to toast.
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Chocolate Sauce

2 c. water
10 oz sugar
1/2 c. light corn syrup
-- Boil -- then stir in:
4 oz cocoa powder

---- pour over
1 lb bittersweet chocolate, chopped into pieces, and mix until melted.
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Spicy Pecans

12 oz. pecan pieces
---- toast 350 degrees for 7 minutes.

Immediately pour into
1/3 c. maple syrup
---- mix, and immediately coat with mixture of

1/3 c. sugar
1/2 t. cayenne pepper

Continue to bake for 10 - 12 minutes intil well toasted.
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Serve it Up
You already have marshmallow on on one side of the plate, pour chocolate on the other side. Put a slice of cake on top of the chocolate sauce. Drizzle with more chocolate sauce, an place pecan pieces around the plate.