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Beat 1/2 cup butter on medium speed with an electric mixer until creamy; gradually add brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating after each addition. Combine flour, and next 6 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour. mix at low speed after each addition until blended. Stir in pecans. Pour batter into two greased and floured 8 inch round cake pans. Bake at 350 degrees for 28 minutes or until a toothpick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Combine chocolate and 1 teaspoon butter in a small saucepan. Cook over low heat until chocolate and butter melt, stirring often; cool. Spread sour cream frosting between layers and on top and sides of cake. Drizzle chocolate mixture on top of cake. Garnish if desired.
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Sour Cream Frosting- Beat 2/3 cup butter or margarine, softened, 1/3 cup sour cream, and a dash of salt at low speed with an electric mixer until creamy. Gradually add 4 1/3 cups sifted powdered sugar, beating until spreading consistency. Stir in 1 teaspoon vanilla.
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