Make the Chicory‑Steeped Milk:
In a small saucepan, bring the milk to a gentle simmer.
Whisk in the instant chicory root until fully dissolved.
Remove from heat and let cool completely before using.
Make the Cake:
Preheat oven to 325°F. Line a sheet tray with parchment paper.
In a large bowl, mix cake mix, eggs, oil, and ¾ cup of the cooled chicory-steeped milk until well combined.
Pour batter into the prepared tray and spread evenly.
Bake for 10 minutes, checking doneness. Add 2–5 more minutes if needed, until the center is fully cooked.
Let the cake cool completely before assembling.
Make the Frosting:
In a medium bowl, combine frosting mix and softened butter.
Add 2 tablespoons of chicory-steeped milk and mix with a rubber spatula until mostly incorporated.
Use a handheld mixer to whip the frosting until smooth and fluffy.
Add up to 2 more tablespoons of milk if desired for stronger flavor—but avoid overmixing to prevent breaking.
Make the Candied Chicory Pecans:
Line a baking sheet with parchment or a silpat.
In a saucepan over medium heat, stir together sugar, salt, and chicory root until sugar dissolves and starts to simmer.
Add pecans, lower the heat, and cook for 5–7 minutes, stirring occasionally, until they’re fully coated and glossy.
Test one pecan by cooling for 1 minute. If done, pour pecans onto the lined sheet and spread out evenly.
Once cool and hardened, chop into small, pea-sized pieces.
Assemble the Cake:
Cut two 8" rounds from the sheet cake, and two half-rounds to create a third layer.
Place one full round on a plate or cake board. Spread 1 cup frosting evenly on top and sprinkle with ¼ cup chopped candied pecans.
Add the second layer using the two half rounds. Repeat frosting and pecan topping.
Top with the final full round. Frost the top and sides with remaining buttercream.
Finish with another ¼–½ cup chopped pecans around the rim and decorate with sifted cocoa powder, fresh flowers, or dried flowers if desired.
