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Dark Chocolate Pecan Cake

Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. —Laura Draper, Garfield, Washington
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    2 servings


  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons heavy whipping cream
  • 3 tablespoons chopped pecans
  • 2 tablespoons shortening
  • 1/4 cup sugar
  • 2 tablespoons beaten egg
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons cake flour
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • 1/4 cup heavy whipping cream
  • 2 teaspoons confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • Optional: Chocolate curls and chopped pecans


  • Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate.
  • In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined.
  • Pour over pecans. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan.
  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.
Nutrition Facts
1/2 cake: 669 calories, 40g fat (15g saturated fat), 126mg cholesterol, 428mg sodium, 73g carbohydrate (49g sugars, 3g fiber), 7g protein.

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