Dark Chocolate Pecan Cake

Name: Dark Chocolate Pecan Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings.
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; Optional: Chocolate curls and chopped pecans

TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD: 2 servings.

Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. —Laura Draper, Garfield, Washington

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
Optional: Chocolate curls and chopped pecans

Directions

1. Line a 5-3/4x3x2-in. loaf pan with parchment; 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. 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.
3. Pour over pecans in pan. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan.
4. 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 2 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. If desired, garnish with chocolate curls and chopped pecans.

Nutrition Facts

1/2 cake: 669 calories, 40g fat (15g saturated fat), 126mg cholesterol, 428mg sodium, 73g carbohydrate (49g sugars, 3g fiber), 7g protein.