Ingredients
1 tablespoon butter3 tablespoons brown sugar1-1/2 teaspoons heavy whipping cream3 tablespoons chopped pecansBATTER:2 tablespoons shortening1/4 cup sugar2 tablespoons beaten egg1/8 teaspoon vanilla extract6 tablespoons cake flour2 tablespoons baking cocoa1/4 teaspoon baking soda1/8 teaspoon baking powder1/8 teaspoon salt3 tablespoons waterTOPPING:1/4 cup heavy whipping cream2 teaspoons confectioners’ sugar1/8 teaspoon vanilla extractOptional: Chocolate curls and chopped pecans
Preparation
Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate.
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined.
Pour over pecans in pan. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into 2 horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.
