Caramel-Pecan Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This tastes like a gooey pecan bun, but instead it's a gooey chocolate cake smothered in caramel pecan topping, this cake is SOOOO good! Ingredients:
1 cup lightly packed dark brown sugar |
1/2 cup butter (no substitutes) |
1/4 cup water |
1 1/2 cups pecan halves |
1 1/4 cups flour |
3/4 cup chocolate baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon instant coffee granules |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter, softened |
1 cup sugar (or more if desired more sweet) |
1 teaspoon vanilla |
3/4 cup break-free liquid egg, well shaken |
1/2 cup buttermilk |
Directions:
1. Set oven to 350 degrees.
2. Prepare a buttered non-stick 10-inch tube pan.
3. To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
4. Chop 1/2 cup of the pecans into the caramel mixture.
5. Spread evenly into the bottom of a buttered tube pan.
6. For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
7. Cream butter until fluffy.
8. Beat in sugar, vanilla and the Break-Free eggs.
9. Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
10. Drop by spoonfuls of batter over the caramel mixture; spread evenly.
11. Bake for 40-45 minutes, or until the cake test done.
12. Turn cake pan over onto a platter, and let stand for 2 minutes.
13. Remove pan and quickly replace any pecans that might have stuck to the pan.
14. Cool completely before slicing.
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