Praline Turtle Cake

Ingredients:
½ cup butter
1 cup brown sugar
1 can (14 oz) sweetened condensed milk
1 cup chopped pecans
2 cups all-purpose flour
¾ cup unsweetened cocoa
2 cups granulated sugar
1½ tsp baking soda
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup sour cream
½ cup canola oil
1 tsp vanilla extract
1 tsp white vinegar
½ cup fudge topping
½ cup chocolate chips, melted

Method:

1. Heat oven to 180°C.  Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. 
2. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. 
3. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. 
4. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. 
5. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. 
6. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
7. To assemble the cake, spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining ¼ cup pecans. 
8. Frost the cake sides with your favorite chocolate icing.