Fudgy Pecan Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup butter, melted
  • 1 12
    cups sugar
  • 1 12
    teaspoons vanilla
  • 3
    egg yolks
  • 12
    cup cocoa powder, plus
  • 1
    tablespoon cocoa powder
  • 12
    cup flour
  • 3
    tablespoons vegetable oil
  • 3
    tablespoons water
  • 34
    cup finely chopped pecans
  • 3
    egg whites, at room temp
  • 18
    teaspoon cream of tartar
  • 18
    teaspoon salt
  • For Glaze
  • 12
    cup whipping cream
  • 8
    ounces unsweetened baking chocolate (broken into pieces) or 1 1/2 cups hershey semisweet chips
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DIRECTIONS

  • Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
  • Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
  • Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
  • Add egg yolks, one at a time, beating well after each addition.
  • Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
  • Pour into prepared pan.
  • Bake at 350 for 45 minutes or until top cracks slightly.
  • (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
  • Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
  • DO NOT BOIL Remove from heat.
  • Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
  • Pour over cake letting it run down the sides.
  • Top with pecan halves if desired.
  • Let chill before serving to harden topping.
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