- 2
- 30 mins
- 55 mins
Ingredients
- BATTER:
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1-1/2 teaspoons heavy whipping cream
- 3 tablespoons chopped pecans
- 2 tablespoons shortening
- 1/4 cup sugar
- 2 tablespoons beaten egg
- 1/8 teaspoon vanilla extract
- 6 tablespoons cake flour
- 2 tablespoons baking cocoa
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons water
- TOPPING:
- 1/4 cup heavy whipping cream
- 2 teaspoons confectioners' sugar
- 1/8 teaspoon vanilla extract
Preparation
Step 1
Line a 5-3/4x3x2-in. loaf pan with parchment paper; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate.
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined.
Pour over pecans. Bake at 325° for 25-30 minutes or until a toothpick comes out clean. Cool completely in pan.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping.
Yield: 2 servings.
1/2 cake equals 669 calories, 40 g fat (15 g saturated fat), 126 mg cholesterol, 428 mg sodium, 73 g carbohydrate, 3 g fiber, 7 g protein.