Fudge Cake with Chocolate Sour-Cream Icing

Directions

Preheat oven to 350℉ (180℃). Grease a 9 inch round cake pan.

Cream butter and sugar, blend in eggs. Add chocolate syrup, cream liqueur, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan.

Bake for 55 to 60 minutes, until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool.

Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.

To remaining melted chocolate add sour cream and cream liqueur. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.

Decorate with dipped pecans. Cool to set topping.