-
1
Preheat the oven to 350u00b0F.
-
2
Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
-
3
Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
-
4
Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
-
5
Add the brown sugar and water, stir and bring to a boil.
-
6
Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
-
7
Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
-
8
Add the remaining pecans and mix well.
-
9
Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
-
10
Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
-
11
Add eggs 1 at a time, beating well after each addition.
-
12
Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
-
13
Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
-
14
Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
-
15
Bake for 45-50 min or until tested clean.
-
16
Let stand in pan on a wire rack for 30 minute.
-
17
Run a knife around the inside and outside edges of the cake.
-
18
Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
-
19
Remove pan and replace any pecans that have come off the cake.
-
20
Cool completely, and serve.
