#65) Gooey Pecan Cake
This cake was made because my two besties are coming for supper today - my maid of honour and a high school friend, who is her bf :) Although we are all looking forward to the BBQ, this dessert will be the highlight of the meal, I think. The chocolate cake is spiced up with some cinnamon, and the pecan topping is gooey and sweet enough to cut the cinnamony taste. Looking forward to sharing this one!!!
3 tbsp butter (not margarine)
3 tbsp margarine
1 cup packed brown sugar
3 tbsp water
1/2 cup chopped pecans
1 cup pecan halves
-Melt butter and margarine in a medium saucepan.
-Add brown sugar and water. Bring to a boil and keep boiling for 3 minutes, stirring occasionally. Mixture will be smooth.
-Add chopped pecans to mixture. Add remaining pecans. Set aside.
1 cup butter
1 cup sugar
1 tsp vanilla
1 1/4 cups flour
3/4 cup cocoa
1 tsp cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
-Grease a 10-inch springform pan. To prevent leakage wrap the outside of the pan with aluminum foil. (I had some issues with leakage, so I would caution you to place to pan on a foil-lined cookie sheet before putting it in the oven. There is nothing worse than burnt sugar in the bottom of the oven!)
-Place a tine can filled with dried beans in the centre. I also lined this with foil and sprayed it.
-Preheat oven to 350°F.
-Beat butter with sugar and vanilla.
-Add eggs, one at a time, beating after each addition.
-Combine dry ingredients. Add to egg mixture alternately with sour cream (3 additions dry, 2 additions sour cream).
-Add pecan topping to bottom of greased pan. Pour batter over top and spread out.
-Bake for 50 - 60 minutes. Let cool in pan for 30 minutes. Turn out onto cake pan, replacing any nuts stuck to the pan.