This became my dad's favorite cake when I introduced it to
him on his
birthday in 1980. Since he was a confirmed chocoholic and lover of all
kinds of nuts, how could he resist? A rich, luscious ultra-chocolate cake
loaded with nuts...
It needs no frosting.
3 ounces milk chocolate
1 cup commercial chocolate syrup
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
2 cups sugar
1 cup (2 sticks) unsalted butter,
4 large eggs, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F. Generously grease a Bundt cake pan. In
of double boiler set over simmering water melt the chocolate bars in
the chocolate syrup,
stirring until smooth. Remove from heat to cool.
In a bowl sift flour and soda together
three times. Using electric mixer
on medium speed, cream butter and sugar until light,
about 2 minutes. Add 2 eggs and beat another 2 minutes. Add remaining eggs one at a
beating well after each addition. On low speed add flour mixture
alternately, ending with flour. Blend in the cooled chocolate mixture and vanilla. Pour
the batter into the prepared pan.
Bake for 1 hour 15 minutes
or until the cake tests done.
Cool in pan
10 minutes and finish cooling on rack.
If you must, go ahead and
glaze the cake, but my personal
opinion is that it would be a bit like gilding the lily. I
prefer to sprinkle it
with just a bit of confectioner's sugar and serve it with vanilla
Featured Archive Recipes:
Devil's Food Cake, Vermont Farmhouse
Fastest Fudge Cake (Alice Medrich)
New Orleans Jolt Cake
Three Chocolate Cakes (Laurie Colwin)
Two Old-Fashioned Chocolate Cakes
Ultimate Chocolate Cake Collection
Index - Cake Recipe Archives
Favorite Recipes Index
Daily Recipe Index
Recipe Archives Index