Nut Loaf Cake, Decorative Pans

By MarieR

Ingredients

• 1 cup nuts (hazelnuts, pecans or walnuts), toasted ground
• 1/4 cup dark-brown sugar packed
• 4 ounces semi-sweet chocolate
• 1 package (16 to 17-ounce) pound cake mix
• 1 tablespoon solid vegetable shortening (Crisco)

Details

Servings 1

Preparation

Step 1

Preheat oven to 325F.
Grease 2 (12" x 4" or 9" x 5") loaf pans.
In a small bowl, combine nuts and brown sugar; set aside. Prepare cake mix according to package directions.
Spoon 1/2 cup batter into bottom of each greased pan. Sprinkle 2 to 3 tablespoons nut mixture over batter. Top each with 1 cup batter.
Sprinkle remaining nut mixture evenly into pans. Divide remaining batter between pans.
Bake 50 to 55 minutes or until tops are golden brown and a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes.
Remove from pans; cool on wire racks.
In a small heavy saucepan, melt chocolate and shortening over low heat; stir until smooth.
Set aside to cool. Place cakes, bottom-side up, on separate platters or cake plates. Spoon 1/2 of chocolate mixture down center of each cake. Let chocolate run down sides of cakes.

Let stand until chocolate sets. Makes 2 loaf cakes.