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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I like to make time to prepare this cake for my husband on special occasions. It stays moist for days. Ingredients:
1 can (16 ounces) chocolate syrup |
1 milk chocolate candy bar (5 ounces), broken into chunks |
1 cup butter, softened |
2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1 cup buttermilk |
1 cup chopped pecans |
frosting: |
1/4 cup butter, cubed |
2 tablespoons baking cocoa |
3 tablespoons milk |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 cup chopped pecans |
Directions:
1. In a saucepan over low heat, stir chocolate syrup and candy bar until candy bar is melted; cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a saucepan, melt butter. Stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. Stir in the confectioners' sugar and vanilla until smooth. Spread over cake. Sprinkle with pecans. Yield: 12-16 servings.
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