I have had this recipe in the cake section of my recipes binder for some time and never got around to making it until recently. We were visiting with friends and I wanted to bring a homemade dessert that didn’t take all day to make and enough to feed whoever showed up. I love chocolate and I knew the young crowd would be happy with it too. The recipe calls for a sugary pecan topping that you lay inside the bottom of the bundt pan. I did not do that part because I was worried about anyone with a nut allergy in the group – so I did not add them. If you are a nut fan, then you may like the flavor and texture of the crusty topping, but I thought it was darn good as it was. I added some fresh strawberries and I forgot the whipped cream – that would have been a nice addition!
I am sure you are thinking, Ridgely has been telling me about her healthy lifestyle and now she is talking about eating cake? Yes, I eat cake, have my wine and I’m still loving my cookies! It is all about balance. I have a great system that keeps me on track and when I gain a few pounds, I have a safety net that gets me back to my happy weight. I don’t crave the sweets like I used to and now when I have a treat I enjoy it and do not over indulge. I feel so much better and it really works! It is a good feeling being able to enjoy all the food I love and maintain my figure.
I hope you enjoy this cake – It was a crowd pleaser!
- ⅔ cup chopped pecans
- ¼ cup butter, softened
- 2 tablespoons granulated sugar
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup buttermilk 1 (12-oz.) package semisweet chocolate mini-morsels
- Garnishes: whipped cream, cherries, strawberries
- Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.
- Whisk together flour, baking soda, and salt.
- Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.
- Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.