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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I found this in a magazine a while ago. It looks like a great entertaining option since it can be prepared the day before. Ingredients:
1 cup chopped pecans, toasted |
1/2 cup splenda brown sugar blend |
2 teaspoons cinnamon |
1 cup all vegetable shortening |
1 cup splenda brown sugar blend |
3 eggs |
2 cups low-fat sour cream (or plain yogurt) |
1 teaspoon vanilla |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup dark chocolate chips, divided |
Directions:
1. Filling: Combine pecans, brown sugar blend, and cinnamon. Reserve.
2. Grease a 10” tube pan.
3. Cake: Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in 1/2 cup chocolate chips. Batter will be thick.
4. Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter.
5. Sprinkle remaining 1/2 cup chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
6. Cover and refrigerate 6-24 hours.
7. Preheat oven to 350F (180C). Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
8. Serve warm or at room temperature.
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