How to make it

  • 1. Grease a 9x1-1/2-inch round cake pan; line bottom with waxed paper. Grease waxed paper; set pan aside. In a blender or food processor, combine pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda. Cover; blend or process till nuts are ground. Add eggs and vanilla. Blend or process till nearly smooth.
  • 2. Spread nut mixture in the prepared pan. Bake in a 350 degree F oven about 30 minutes or till a toothpick inserted near center of cake comes out clean.
  • 3. Remove from oven. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
  • 4. To serve, cut into 16 wedges. Place 1 wedge on each dessert plate, drizzle with sauce. Place another wedge on top at a different angle. Drizzle with more sauce.
  • Makes 8 servings.
  • Toasted Coconut-Pecan Caramel Sauce
  • Spread 1/2 cup flaked coconut and 1/2 cup chopped pecans in a thin layer in a shallow baking pan. Bake the coconut and nuts in a 350 degree F oven for 6 to 8 minutes or till the coconut is toasted and the nuts are golden brown, stirring once or twice. Remove from oven. In a medium bowl, stir together 1 12.25-ounce jar caramel ice cream topping (room temperature), coconut and pecans. Serve immediately or heat slightly in microwave before serving.
  • Makes about 1-1/2 cups.

Reviews & Comments 3

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    " It was excellent "
    jett2whit ate it and said...
    Humyum! I like it :) lol
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    " It was excellent "
    cuzpat ate it and said...
    Hum!!! i mean Yum!!! high 5 on the recipes!
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    " It was excellent "
    mrsc543 ate it and said...
    That coconut caramel pecan sauce is sinful! This looks so good. Five from me.
    Was this review helpful? Yes Flag

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