-
1
Cake Batter:.
-
2
In a large bowl, cream together butter, 1/4 cup sugar, honey, and salt until light and fluffy.
-
3
In a small bowl, combine cocoa and 1/3 cup water. Add to the creamed mixture, blending well. Add cake flour alternately with 1 cup water; beat well after each addition.
-
4
In a small dish, combine baking soda and 2 tablespoons water. Stir into the batter.
-
5
In separate bowl, beat egg whites until frothy. Gradually beat in 3/4 cup sugar. Fold gently into cake batter. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
-
6
Bake in preheated 350 degree oven about 50 minutes or until cake tests done. Remove and place on wire rack to cool. When completely cool, spread cake with the caramel pecan topping. Then pour hot chocolate glaze over topping. Allow to cool and set before serving.
-
7
Caramel Pecan Topping:.
-
8
In a heavy 2-qt. saucepan, combine brown sugar, flour, egg yolks, milk, and butter. Cook over medium heat, stirring occasionally, until thick -- about 15 minutes. Remove from heat and stir in chopped pecans. Cool.
-
9
Chocolate Glaze:.
-
10
In heavy 2-qt. saucepan, combine chopped, square unsweetened chocolate with sugar, butter,milk, and salt. Cook over medium heat, stirring contstantly until mixture boils for 1 minute. Remove from heat and stir in vanilla. Immediately pour this glaze evenly over the Caramel Pecan Topping. Work quickly as the glaze hardens rapidly.
