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1
Beat butter and sugar at medium speed with an electric mixer until smooth.
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2
Add eggs, 1 at a time, beating until blended after each addition.
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3
Combine flour and baking soda.
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4
Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
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5
Add remaining half of flour mixture, and beat until blended.
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6
Add vanilla and next 5 ingredients, beating at medium speed until smooth.
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7
Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
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8
3. Bake at 350u00b0 for 15 minutes or until a wooden pick inserted in center comes out clean.
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9
Cool in pan on a wire rack 5 minutes.
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10
Remove warm cakes from pan, and sprinkle with toasted pecans.
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11
Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
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12
Serve with vanilla ice cream or ice-cold heavy cream, if desired.
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13
*Caramel-Pecan Sauce:.
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14
Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
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15
Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
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16
Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.
