b.jpg)
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!!!
Pecan Topping
Ingredients
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
Steps
-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.
Chocolate Cake
Ingredients
1 cup butter
1 cup sugar
1 tsp vanilla
3 eggs
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
Steps
-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.
