Chocolate And Buttermilk Cake With Pecan Topping

Ingredients & Directions


125 g Unsalted butter
250 ml Buttermilk
2 c Soft brown sugar
2 Eggs; lightly beaten
1 ts Vanilla essence
2 c Plain flour
1 ts Bi-carbonate of soda
3 tb Cocoa powder; (Dutch method)
Pecan Topping
125 g Unsalted butter
1 c Soft brown sugar
1/3 c Cream
1 c Pecans; finely chopped

1. Grease a 23cm X 33cm tin or line with Glad Bake. Pre-heat oven to
180deg.C.

2. Place butter and buttermilk in a microwave-proof bowl and warm
through. Remove and add brown sugar, eggs and vanilla. Beat well.
Sift flour, bi-carbonate of soda and cocoa powder and mix in until
smooth.

3. Spoon mixture into prepared tin and bake for about 35minutes, or
until cooked when tested with a wooden skewer. Remove from oven and
pour over the topping. Allow cake to cool in tin before removing.

Pecan Topping:

Combine all ingredients in a saucepan and simmer for 3-4 minutes.


Yields
1 servings

Comments are closed