Chocolate Pecan Fudge Cake
1/2 cup unsalted butter (1 stick), -- at room temperature
1 cup light brown sugar -- firmly packed
4 large Eggs
1 cup chocolate syrup
2/3 cup Bailey's Irish Cream
1 tsp. Instant coffee granules
1 cup All-purpose flour
1/2 cup Chopped pecans
3/4 cup Semisweet chocolate chips
16 Pecan halves
1/4 cup Sour cream, at room temp
1 tbsp. Bailey's Irish Cream
Preheat oven to 350. Lightly grease a 9-inch round cake pan. With electric mixer
at medium speed.
Cream butter and sugar until light and fluffy. With mixer at medium-low speed,
beat in eggs until well blended. Add syrup, Bailey's, coffee granules, and
flour, and beat until well mixed. Fold in chopped pecans.
Pour into prepared pan. Bake for 55 to 60 minutes, or until center is firm and a
toothpick inserted in the center comes out clean.
Remove from cake pan to a wire rack to cool.
Melt the chocolate in a small heavy saucepan over
very low heat.
Dip one end of each whole pecan into melted chocolate.
Place on waxed paper and refrigerate until chocolate has hardened.
To remaining melted chocolate, stir in Bailey's until well blended, 1 tablespoon
at a time. Let cool slightly and stir in sour cream.
Place cooled cake on a serving plate. Spread glaze over top of cake.
Decorate cake with whole pecans.
Cut into wedges to serve.
Makes 10 to 12 servings.