Chocolate Pecan Coffeecake
Cook time: 
Total time: 
Serves: 16 servings
  • 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
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour one 12-cup bundt cake pan, tapping out any excess flour.
  4. 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.
  5. In large mixing bowl cream together butter and 1¼ cups sugar until light and fluffy.
  6. Add vanilla and eggs, mixing well.
  7. Scrape down sides of the bowl.
  8. In medium mixing bowl sift together flour, cocoa, baking powder, baking soda and salt.
  9. Add dry ingredients, in thirds, to butter mixture, alternately with sour cream, beginning and ending with dry ingredients.
  10. Place half the batter into prepared pan, spreading level.
  11. Top with ½ the pecan mixture.
  12. Repeat with remaining batter and pecan mixture.
  13. Bake 50 to 60 minutes, or until wooden toothpick tests done.
  14. Cake will start to pull away from pan sides.
  15. Cool 10 minutes then unmold onto cooling rack.
  16. Brush with Syrup.
  17. Syrup
  18. Combine sugar and water to dissolve.
  19. Brush outer surface of cake with all the syrup.
  20. 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
Recipe by SacoFoods at