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Chocolate Pecan-Fudge Cake

 

25

Yield

10

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ cup butter
unsalted, at room temperature
1 cup brown sugar
light, firmly packed
*
4 large eggs
1 cup chocolate syrup
cup liqueur
irish cream style
*
1 teaspoon instant coffee
1 cup all-purpose flour
½ cup pecans
chopped
Glaze
¾ cup semi-sweet chocolate
semi-sweet chips, null, null
*
16 each pecan halves
*
¼ cup sour cream
at room temperature
1 tablespoon liqueur
irish cream style

Directions

Preheat oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 31955% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 204mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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