Search
by Ingredient

Fudgey Pecan Cake

StarStarStarStarHalf star

Submitted by lass

YIELD

10 servings

PREP

15 min

COOK

1 hrs

READY

?

Ingredients

¾ 177
CUP ML BUTTER
melted
1 ½ 355
CUPS ML SUGAR
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
3 3
EACH EACH EGG YOLKS *
½ 118
CUP ML COCOA POWDER
plus 1 tb cocoa
½ 118
CUP ML ALL-PURPOSE FLOUR
unsifted
3 45
TABLESPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML WATER
¾ 177
CUP ML PECANS
finely chopped
3 3
EACH EACH EGG WHITES
room temperature *
0.6
TEASPOON ML CREAM OF TARTAR
0.6
TEASPOON ML SALT
Royal glaze
8 231.2
OUNCES ML/G UNSWEETENED CHOCOLATE
semi-sweet, broken into pieces
½ 118
CUP ML HEAVY WHIPPING CREAM
or whipping cream
Garnish
1 1
X X PECAN HALVES
if desired *

Directions

Line bottom of 9 inch; springform pan with aluminum foil; butter foil and side of pan.

Set aside.

Combine ¾ cup melted butter, the sugar and vanilla in large mixer 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.

Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form.

Carefully fold into chocolate mixture.

Pour into prepared pan.

Bake at 350℉ (180℃) for 45 minutes or until top begins to crack slightly (cake will not test done in center).

Cool 1 hour.

Cover; chill until firm.

Remove side of pan.

Prepare Royal Glaze.

Pour over cake, allowing glaze to run down side.

With narrow metal spatula, spread glaze evenly on top and side.

Allow to harden.

Garnish with pecan halves.

For Royal Glaze:

Combine chocolate and cream in small saucepan.

Cook over very 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 to 15 minutes.

*You may substitute 1⅓ cup Semi Sweet Chocolate Chips for the baking chocolate.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 1120 67% from fat
 % Daily Value *
Total Fat 83g 128%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 335mg 14%
Total Carbohydrate 35g 35%
Dietary Fiber 11g 45%
Sugars g
Protein 21g
Vitamin A 26% Vitamin C 1%
Calcium 8% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe