This is a cake I make from time to time. The icing is to die for.

BLACK VELVET CAKE

12 ounces mini semisweet chocolate chips
1/2 cup chopped pecans
1 pound light brown sugar
3 large eggs
2 cups all-propose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 cup hot water
2 teaspoons vanilla extract
BUTTER PECAN-CREAM CHEESE FROSTING
3 cups chopped pecans
6 tablespoons butter melted
1/4 teaspoon salt
1 pound cream cheese softened
3/4 cup butter softened
1 pound powdered sugar
1 1/2 teaspoons vanilla extract

Melt chocolate chips in a microwave safe bowl on HIGH for 30 second intervals until smooth (approximately 1 1/2 minutes total time). Stir until smooth. Beat butter and brown sugar until smooth, about 5 minutes. Add eggs, one at the time, beating well after each addition. Add melted chocolate and beat until smooth. Sift flour, baking soda and salt. Gradually add to chocolate mixture alternating with sour cream. Beat on low speed until well blended. Add hot water in slow, steady stream and beat until well blended. Stir in vanilla and pecans. Spoon batter evenly into 3 greased and floured cake pans. Bake at 350° for 25-30 minutes or until toothpick comes out clean. Cool on a wire racks 10 minutes. Then remove from pans and cool completely. Frost.

BUTTER PEACAN-CREAM CHEESE FROSTING
Stir pecans and melted butter, with salt together and spread evenly in a 9 X 13 inch pan. Bake at 350° for 15 minutes or until toasted. Remove from oven and allow to cool. Beat all other ingredients together until light and fluffy. Stir in pecans. Spread on cooled cake layers.

I'm a fan of good cakes and this one indeed sounds decadent, sinful & scrumptious!

Thanks for sharing the recipe