MENU
 
 
  • Chocolate And Buttermilk Cake With Pecan Topping

    0 votes

    Ingredients

    • 125 gm unsalted butter
    • 250 ml buttermilk
    • 2 c. soft brown sugar
    • 2 x Large eggs, lightly beaten
    • 1 tsp vanilla essence
    • 2 c. plain flour
    • 1 tsp bi-carbonate of soda
    • 3 Tbsp. cocoa pwdr, (Dutch method) Pecan Topping
    • 125 gm unsalted butter
    • 1 c. soft brown sugar
    • 1/3 c. cream
    • 1 c. pecans, finely minced

    Directions

    1. 1. Grease a 23cm X 33cm tin or possibly line with Glad Bake. Pre-heat oven to 180deg.C.
    2. 2. Place butter and buttermilk in a microwave-proof bowl and hot through.
    3. Remove and add in brown sugar, Large eggs and vanilla. Beat well. Sift flour, bi-carbonate of soda and cocoa pwdr and fold in till smooth.
    4. 3. Spoon mix into prepared tin and bake for about 35minutes, or possibly till cooked when tested with a wooden skewer. Remove from oven and pour over the topping. Allow cake to cold in tin before removing.
    5. Pecan Topping:Combine all ingredients in a saucepan and simmer for 3-4 min.

    Similar Recipes

    Leave a review or comment