Chocolate Pecan Coffeecake
Cook time:
Total time:
Serves: 16 servings
Ingredients
- Cake
- ⅔ cup SACO Chocolate CHUNKS
- 1 cup small pecan pieces
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 cups cake flour
- ⅓ cup SACO Premium Cocoa
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt 1 cup sour cream
- Syrup
- ¼ cup granulated sugar
- 6 Tbsp water
Instructions
- Cake
- Preheat oven to 350°F.
- Grease and flour one 12-cup bundt cake pan, tapping out any excess flour.
- Coarsely chop CHUNKS (easily done in food processor, being careful not to over process). Combine CHUNKS with pecan pieces, ¼ cup sugar and cinnamon; set aside.
- In large mixing bowl cream together butter and 1¼ cups sugar until light and fluffy.
- Add vanilla and eggs, mixing well.
- Scrape down sides of the bowl.
- In medium mixing bowl sift together flour, cocoa, baking powder, baking soda and salt.
- Add dry ingredients, in thirds, to butter mixture, alternately with sour cream, beginning and ending with dry ingredients.
- Place half the batter into prepared pan, spreading level.
- Top with ½ the pecan mixture.
- Repeat with remaining batter and pecan mixture.
- Bake 50 to 60 minutes, or until wooden toothpick tests done.
- Cake will start to pull away from pan sides.
- Cool 10 minutes then unmold onto cooling rack.
- Brush with Syrup.
- Syrup
- Combine sugar and water to dissolve.
- Brush outer surface of cake with all the syrup.
- Cake is best eaten at room temperature.
Nutrition Information
Calories: 372 Fat: 22g Saturated fat: 7g Trans fat: 0g Carbohydrates: 43g Sugar: 27g Sodium: 204mg Fiber: 2g Protein: 4g Cholesterol: 55mg