• 1 cup (2 sticks) unsalted butter
• 4 cups powdered sugar
• 1/4 cup whole milk or heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

For the Chocolate Spice Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and spices.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in the boiling water. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Pecan Praline:

1. In a dry skillet over medium heat, toast the pecans for a few minutes until they become fragrant. Remove and set aside.
2. In the same skillet, melt the butter over medium heat. Add the sugar and stir constantly until the sugar melts and turns a deep amber color.
3. Stir in the toasted pecans.
4. Pour the pecan praline mixture onto a parchment-lined baking sheet. Let it cool and harden, then break it into pieces.

For the Brown Butter Buttercream:

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