- 16
Ingredients
- 1 box(es) (18.25 oz) devil’s food cake mix
- 1 cup(s) buttermilk
- 1/2 cup(s) oil
- 3 tablespoon(s) coffee granules
- 3 large eggs
- 1 cup(s) semisweet semisweet mini chocolate chips
- 1 cup(s) finely chopped toasted pecans
- Glaze
- 1/2 cup(s) heavy (whipping) cream
- 1/2 cup(s) semi-sweet or chocolate chips
- Decoration: 1/2 cup white chocolate chips and toasted pecan halves
Preparation
Step 1
1.Cakes: Heat oven to 350°F. You'll need two 8 1/2 x 4 1/2 x 2-in. loaf pans coated with nonstick spray.
2.With mixer on low, beat cake mix, buttermilk, oil, coffee granules and eggs 30 seconds, until combined. Beat 2 minutes at medium speed. Stir in chocolate chips and pecans.
3.Divide batter between prepared pans; bake 50 minutes, until pick inserted into centers comes out clean. Cool 10 minutes on wire rack. Remove from pans, turn right side up and cool completely.
4.Glaze: Heat cream on stovetop or in microwave just until steaming. Stir in chocolate chips; let stand 5 minutes, then whisk until smooth. Let cool until thickened slightly, about 5 minutes. Pour over cakes. Gently spread to edges of loaves.
5.To decorate: Put white chocolate chips in a 1-qt sturdy ziptop bag. Microwave at 10-second intervals, squeezing the bag, until melted. Cut a small hole in corner of bag; pipe white chocolate over cakes. Top cakes with pecan halves. Store decorated cakes airtight at cool room temperature up to 3 days.