Caramel-Pecan Chocolate Cake Recipe

Name: Caramel-Pecan Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CARAMEL TOPPING; 1 cup lightly packed dark brown sugar; 1/2 cup butter (no substitutes); 1/4 cup water; 1 1/2 cups pecan halves; CAKE; 1 1/4 cups flour; 3/4 cup chocolate baking cocoa; 1 teaspoon baking powder; 1/2 teaspoon instant coffee granules; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter, softened; 1 cup sugar (or more if desired more sweet); 1 teaspoon vanilla; 3/4 cup break-free liquid egg, well shaken; 1/2 cup buttermilk

Servings: persons

CARAMEL TOPPING
1 cup lightly packed dark brown sugar
1/2 cup butter (no substitutes)
1/4 cup water
1 1/2 cups pecan halves
CAKE
1 1/4 cups flour
3/4 cup chocolate baking cocoa
1 teaspoon baking powder
1/2 teaspoon instant coffee granules
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar (or more if desired more sweet)
1 teaspoon vanilla
3/4 cup break-free liquid egg, well shaken
1/2 cup buttermilk

1
Set oven to 350 degrees.
2
Prepare a buttered non-stick 10-inch tube pan.
3
To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
4
Chop 1/2 cup of the pecans into the caramel mixture.
5
Spread evenly into the bottom of a buttered tube pan.
6
For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
7
Cream butter until fluffy.
8
Beat in sugar, vanilla and the Break-Free eggs.
9
Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
10
Drop by spoonfuls of batter over the caramel mixture; spread evenly.
11
Bake for 40-45 minutes, or until the cake test done.
12
Turn cake pan over onto a platter, and let stand for 2 minutes.
13
Remove pan and quickly replace any pecans that might have stuck to the pan.
14
Cool completely before slicing.

2290

kcal

Calories

176

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CARAMEL TOPPING, 1 cup lightly packed dark brown sugar, 1/2 cup butter (no substitutes), 1/4 cup water, and more.

Yes, Caramel-Pecan Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Pecan Chocolate Cake

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