Makes:
16 to 20 servings
Total Time:
1 hr 45 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- Non-stick cooking spray or solid vegetable shortening
- 1 3/4 cups sugar
- 1 3/4 cups Breakstone Butter, softened
- 6 eggs
- 2 cups confectioners' sugar, plus additional for topping
- 2 1/4 cups unbleached all-purpose flour
- 3/4 cup Baker's Unsweetened Cocoa Powder
- 1/2 tsp. salt
- 2 cups coarsely chopped pecans
make it
Heat oven to 350. Using non-stick cooking spray or shortening, grease 12 cup bundt pan (to be sure cake does not stick, lightly flour pan after spraying with cooking spray.)
In large bowl of electric mixer, beat sugar and butter till light and fluffy. Add eggs one at a time beating well after each addition. Gradually add confectioners' sugar. Beat in flour, cocoa powder, and salt. Stir in pecans.
Spoon batter into prepared bundt pan. Tap lightly on counter to remove any air bubbles. Bake cake till top is set and edges start to pull away form sides of pan, about 45 minutes. (Note: times may vary so watch for the above visual cues) This cake has a soft fudgy center so a cake tester will come out wet.
Cool cake in pan on wire for 1 hour. Invert onto another wire rack and shake gently to remove cake from pan. Let cool completely. Transfer to cake plate, sift confectioners' sugar over top of cake.
Notes
Serve with vanilla ice cream, fresh raspberry sauce, and whipped cream. Note: can be made without nuts.
