Caramel-Pecan Chocolate Ring Cake
This is the Caramel-Pecan Chocolate Ring Cake recipe.
- Prep: 15 min
- Cooking: 40 min - 45 min
Ingredients
- Caramel Topping
- 1 cup (250 mL) lightly packed dark brown sugar
- 1/2 cup (125 mL) butter
- 1/4 cup (60 mL) water
- 1 1/2 cups (375 mL) pecan halves
- Cake
- 1 1/4 cups (310 mL) Five Roses All Purpose Flour
- 3/4 cup (180 mL) Fry's Cocoa
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) instant coffee granules
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) baking soda
- 1 cup (250 mL) butter softened
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 3/4 cup (180 mL) Break-Free Liquid Eggs* well shaken
- 1/2 cup (125 mL) buttermilk or plain yogurt
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 350 °F (180 °C).
Topping:
Combine brown sugar, butter and water in a saucepan and boil over medium heat, stirring often, until butter is melted and mixture is glossy, 3 to 5 minutes. Chop 1/2 cup (125 mL) of the pecans. Stir all pecans into caramel and spread into a buttered non-stick 10-in (25 cm) tube pan.
Cake:
Blend flour, cocoa, baking powder, coffee granules, salt and baking soda. Cream butter until fluffy. Beat in sugar, vanilla and eggs. Alternating, mix in flour mixture and buttermilk or yogurt.
Drop spoonfuls of batter over caramel mixture and spread evenly. Bake for about 40 minutes or until a tester inserted into center of cake comes out clean. Turn cake pan over onto a platter and let stand for 2 minutes. Remove pan and quickly replace any pecans that have stuck to the pan. Cool completely before slicing.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
