Caramel-Pecan Chocolate Cake

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Prepare a buttered non-stick 10-inch tube pan.
  • 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.
  • Chop 1/2 cup of the pecans into the caramel mixture.
  • Spread evenly into the bottom of a buttered tube pan.
  • For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
  • Cream butter until fluffy.
  • Beat in sugar, vanilla and the Break-Free eggs.
  • Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
  • Drop by spoonfuls of batter over the caramel mixture; spread evenly.
  • Bake for 40-45 minutes, or until the cake test done.
  • Turn cake pan over onto a platter, and let stand for 2 minutes.
  • Remove pan and quickly replace any pecans that might have stuck to the pan.
  • Cool completely before slicing.
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