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Divinely Decadent Chocolate Cake

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Submitted by jettababe

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

Cake
½ 118
½ 118
CUP ML BUTTER
or margarine
1 237
CUP ML CHOCOLATE CHIPS
semi-sweet *
½ 118
CUP ML SUGAR
granulated
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 237
1 237
CUP ML PECANS
or walnuts, chopped
Chocolate glaze
158
CUP ML CHOCOLATE CHIPS
semi-sweet *
2 3E+1
TABLESPOONS ML BUTTER
or margarine
4 6E+1
TABLESPOONS ML CORN SYRUP, DARK
2 1E+1
TEASPOONS ML HEAVY WHIPPING CREAM
or milk
1 1
X X PECANS
whole, or walnut halves *

Directions

In a large saucepan, bring corn syrup and butter to a boil, stirring.

Remove from heat.

Add chocolate, stir until melted. Stir in sugar, eggs, and vanilla.

Blend in flour and nuts.

Grease and flour a 9-inch layer cake pan.

Pour mixture into the pan.

Bake at 350℉ (180℃) for 30 minutes or until cake tester inserted in center comes out clean.

Cool in pan 10 minutes. Remove. Cool completely on rack.

To prepare glaze, stir together the chocolate, butter and syrup over low heat in a saucepan.

Remove from heat. Stir in the cream or milk.

Pour glaze over the cooled cake.

Let stand one hour.

Garnish with whole pecans or walnuts.

Cut into wedges to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 887 54% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 352mg 15%
Total Carbohydrate 33g 33%
Dietary Fiber 3g 14%
Sugars g
Protein 22g
Vitamin A 22% Vitamin C 1%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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