| 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.
A Message from our Provider:
“Better to face the truth now, than after death”