2 c Flour
2 ts Baking powder
1/4 ts Salt
2 oz Semisweet chocolate
1 oz Unsweetened chocolate (I
-used all semisweet)
2 Sticks butter
1 ts Vanilla
1/2 ts Almond extract
1 1/2 c Sugar
4 lg Eggs
1/4 ts Baking soda
2 c Toasted pecans; chopped
-coarsely
-SYRUP-
1/2 c Water
2/3 c Sugar
2/3 c Light rum
1 tb Lime juice
Courtesy of Maida Heatter, from her Book of Great American Desserts
Recipe by: Maida Heatter Servings: 10 – 12 portions
Preheat 325. Butter a tube pan with a 13 – 14 cup capacity and dust all
over with fine dry bread crumbs (I used cocoa powder). Set aside.
Combine flour, baking powder, and salt. Set aside.
Melt chocolates together. Set aside.
Beat butter in mixer until soft. Beat in vanilla and almond extracts and
then the sugar. Add eggs one at a time. Add flour at low speed and beat
only until incorporated.
Remove 1 cup batter from the mixer and combine with melted chocolate and
baking soda.
Place chocolate batter in the bottom of the pan and smooth with a spoon.
Mix pecans into remaining batter and spread it evenly over chocolate layer.
Bake 50 minutes or until it tests done.
While the cake bakes, prepare syrup: Stir water and sugar in saucepan over
moderate heat until mixture comes to a boil. Let boil without stirring for
5 minutes. Remove from heat and let stand until fairly cool. Stir in rum
and lime juice.
When the cake is done, leave it in the pan and spoon the syrup over it
until it is completely absorbed. While cake is still hot, place a cake
plate over the pan, invert, and remove the pan.
Do not try to cut the slices too thin; they will crumble.
Yields
10 -12