Caramel-Pecan Chocolate Cake

Submitted by Kittencalrecipezazz

"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!"

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 8

ingredients

• CARAMEL TOPPING

• 1 cup lightly packed dark brown sugar
• 1⁄2 cup butter (no substitutes)
• 1⁄4 cup water
• 1 1⁄2 cups pecan halves

• CAKE

• 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.

Reviews

[Irmgard]

What a fabulous cake - moist chocolate topped with rich buttery pecans! Not something that I can enjoy every day, which makes this all the more special.