Zutaten für Chocolate Pecan Pie Cake
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Zubereitung von Chocolate Pecan Pie Cake
- Preheat oven to 350°F (175°C). Lightly grease the sides only of a 10x13 inch baking pan.
- In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup sugar, and ½ cup unsweetened cocoa powder. Add ½ cup (1 stick) melted unsalted butter and 2 large eggs. Mix until just combined.
- Pour batter into the prepared pan and bake for 20 minutes.
- While the first layer bakes, prepare the pecan pie filling: In a separate bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla extract, ½ cup light corn syrup, and ½ cup chopped pecans.
- Once the first layer is baked, remove from oven and let cool slightly (about 10 minutes).
- Pour the pecan pie filling evenly over the cooled chocolate layer.
- Reduce oven temperature to 325°F (165°C). Bake for 45 minutes, or until the filling is set around the edges and the center is almost set.
- If the center is still jiggly after 45 minutes, turn off the oven and let the cake sit in the oven with the door slightly ajar for 15 minutes.
- Remove from oven and let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
199g
Fat
33g
Carbs
29g
