| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | 4qr | 1 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Converted by MC_Buster. Per serving: 2980 Calories (kcal); 309g Total Fat; (89% calories from fat); 35g Protein; 45g Carbohydrate; 1000mg Cholesterol; 444mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 60 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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