Chocolate Pecan Cake
By PutoPinoy on Saturday, April 11, 2009 At
Saturday, April 11, 2009
Ingredients:
Preheat oven to 350 degrees. Melt 1/2 stick of the butter in a small saucepan. Remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well. Spread the mixture in the bottom of a 9 inch round cake pan. Set aside. Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining 1/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth.
Pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top. Serve the cake warm or cold with vanilla ice cream.
- 1 stick butter
- 1/2 c. granulated sugar
- 1/2 c. shredded coconut
- 2/3 c. chopped pecans
- 1/2 c. semi-sweet chocolate morsels
- 2 tbsp. milk
- 1 c. flour
- 1/2 c. dark brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1/3 c. water
- 1 egg
Preheat oven to 350 degrees. Melt 1/2 stick of the butter in a small saucepan. Remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well. Spread the mixture in the bottom of a 9 inch round cake pan. Set aside. Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining 1/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth.
Pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top. Serve the cake warm or cold with vanilla ice cream.
Labels: Desserts
