Pecan yeast cake

Yield: 12 servings

Measure Ingredient
2 \N Sticks butter or margarine
1 cup Milk
¼ cup Unsweetened cocoa powder
1 \N 1-oz unsweetened chocolate
\N \N Square
1 pack Quick-rising yeast (1/4 oz)
1½ cup Sugar
2½ cup Flour
1 teaspoon Baking soda
½ teaspoon Salt
3 \N Eggs
1 cup Pecans, toasted; chopped
\N \N Cream cheese & berry
\N \N Preserves; as accompaniment

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:10 1. In a medium saucepan, combine butter, milk, cocoa, and unsweetened chocolate. Place over medium-low heat and heat, stirring occasionally, until butter is melted, chocolate is thoroughly incorporated, and mixture is hot to touch (125°F on a candy thermometer). 2. In a large bowl, mix together dry yeast, sugar, flour, baking soda, and salt. Add chocolate mixture and eggs.

Beat with electric mixer on low speed until well mixed. By hand stir in pecans. Turn batter into a well-greased 12-cup bundt pan. Let rise, uncovered, in a draft-free place 2 hours, or until imprint made by poking a finger ½ inch into dough remains. 3. Meanwhile, preheat oven to 350°F. Bake 40 to 45 mins, or until cake sounds hollow when tapped. Let cake cool in pan 20 mins, then invert on a wire rack.

Serve warm, with cream cheese and berry preserves.

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