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- 1 1/2 cups broken pecans
- 3/4 cup sugar
- 1/3 cup coarsely chopped sweet baking chocolate
- 1/4 cup Dutch processed or unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 eggs
- 1 1/2 teaspoons vanilla
- Toasted Coconut-Pecan Caramel Sauce (recipe follows)
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.
Yield: 1-1/2 cups
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 1 12 1/4ounce jar caramel ice cream topping (room temperature)
1. Spread coconut and 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 caramel ice cream topping (room temperature), coconut and pecans. Serve immediately or heat slightly in microwave before serving. Makes about 1-1/2 cups.
- Servings Per Recipe 8,
- cal. (kcal) 526,
- Fat, total (g) 28,
- chol. (mg) 133,
- sat. fat (g) 5,
- carb. (g) 63,
- fiber (g) 4,
- pro. (g) 8,
- vit. A (IU) 194,
- sodium (mg) 269,
- calcium (mg) 121,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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