Chocolate Pecan-Fudge Cake

1 hours Prep: 15 minutes Cook: 1 hours

319 calories per serving view nutrition facts

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1/2	cup	butter	unsalted, at room temperature
1	cup	brown sugar	light, firmly packed
4	large	eggs
1	cup	chocolate syrup
2/3	cup	liqueur	irish cream style
1	teaspoon	instant coffee
1	cup	flour, all-purpose
1/2	cup	pecans	chopped

Glaze
3/4	cup	chocolate (semi-sweet)	semi-sweet chips
16	each	pecan halves
1/4	cup	sour cream	at room temperature
1	tablespoon	liqueur	irish cream style

Preheat oven to 350.

Lightly grease a 9-inch round cake pan.

With electric mixer at medium speed.

Cream butter and sugar until light and fluffy.

With mixer at medium-low speed, beat in eggs until well blended.

Add syrup, irish cream, coffee granules, and flour, and beat until well mixed.

Fold in chopped pecans.

Pour into prepared pan.

Bake for 55 to 60 minutes, or until center is firm and a toothpick inserted in the center comes out clean.

Remove from cake pan to a wire rack to cool.

GLAZE:

Melt the chocolate in a small heavy saucepan over very low heat.

Dip one end of each whole pecan into melted chocolate.

Place on waxed paper and refrigerate until chocolate has hardened.

To remaining melted chocolate, stir in irish cream until well blended, 1 tablespoon at a time.

Place cooled cake on a serving plate.

Spread glaze over top of cake.

Decorate cake with whole pecans.

Cut into wedges to serve.

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Serving Size 88g

Amount per Serving

Calories 319 55% of calories from fat