Zutaten für Chocolate Pecan Cake
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 1 cup flaked coconut
- 1 cup pecan halves
- Semisweet Chocolate Morsel
- 1/2 cup milk
- 2 cups all-purpose flour
- Dark Brown Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Vanilla Extract
- 1/2 cup water
- 2 large eggs
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Zubereitung von Chocolate Pecan Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Melt 1/2 cup (1 stick) of butter in a small saucepan over medium-low heat.
- Remove from heat and stir in 1 cup packed light brown sugar, 1 cup flaked coconut, 1 cup pecan halves, 1 cup chocolate morsels, and 1/2 cup milk. Mix well.
- Spread the mixture evenly in the bottom of the prepared cake pan.
- In a separate large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add the remaining 1/2 cup (1 stick) softened butter, 1 teaspoon vanilla extract, 1/2 cup water, and 2 large eggs to the dry ingredients.
- Beat with an electric mixer on medium speed until the batter is smooth and well combined.
- Pour the batter over the coconut pecan mixture in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve warm or cold, optionally with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
1092g
Fat
536g
Carbs
133g
