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Dark Chocolate Pecan Cake

Made in two loaf pans, this doubly good chocolate cake has two nutty praline layers and two layers of fluffy whipped cream. "This is the only cake my husband really likes. He is more of a pie-lover," notes Laura Draper of Garfield, Washington.

2 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

1 tablespoon butter
3 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
BATTER:
2 tablespoons shortening
1/4 cup sugar
2 tablespoons beaten egg
1/8 teaspoon vanilla extract
6 tablespoons cake flour
2 tablespoons baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
TOPPING:
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon vanilla extract

Directions

Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with parchment paper; coat
with cooking spray. In a small saucepan, melt butter; stir in brown
sugar and cream. Cook and stir over low heat until sugar dissolves.
Pour into prepared pan. Top with pecans. Cover and refrigerate.

2 of 2

Dark Chocolate Pecan Cake (continued)

Directions (continued)

In a small bowl, cream shortening and sugar until light and fluffy.
Beat in egg and vanilla. Combine the flour, cocoa, baking soda,
baking powder and salt; add to creamed mixture alternately with
water. Beat just until combined.
Pour over pecans. Bake at 325° for 25-30 minutes or until a
toothpick comes out clean. Cool completely in pan.
In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until stiff peaks form.
Remove cake from pan; split into two horizontal layers. Place bottom
cake layer, nut side up, on a serving plate. Spread with half of the
topping. Top with remaining layer and topping. Yield: 2 servings.

Nutrition Facts: 1/2 cake equals 669 calories, 40 g fat (15 g saturated fat), 126 mg cholesterol, 428 mg sodium, 73 g carbohydrate, 3 g fiber, 7 g protein.