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Ingredientes
- 1/2 c. Unsalted butter (1 stick),, at room temperature
- 1 c. Light brown sugar,, firmly packed
- 4 lrg Large eggs
- 1 c. Chocolate syrup
- 2/3 c. Bailey's Irish Cream
- 1 tsp Instant coffee granules
- 1 c. All-purpose flour
- 1/2 c. Minced pecans
- 3/4 c. Semisweet chocolate chips
- 16 x Pecan halves
- 1/4 c. Lowfat sour cream,, at room temperature
- 1 Tbsp. Bailey's Irish Cream
Direcciones
- Preheat oven to 350. Lightly grease a 9-inch round cake pan. With electric mixer at medium speed. cream butter and sugar till light and fluffy. With mixer at medium-low speed, beat in Large eggs till well blended. Add in syrup, Bailey's, coffee granules, and flour, and beat till well mixed. Mix in minced pecans. Pour into prepared pan. Bake for 55 to 60 min, or possibly till center is hard and a toothpick inserted in the center comes out clean.
- Remove from cake pan to a wire rack to cold. GLAZE; Heat the chocolate in a small heavy saucepan over very low heat. Dep one end of each whole pecan into melted chocolate. Place on waxed paper and chill till chocolate has hardened. To remaining melted chocolate, stir in Bailey's till well blended, 1 Tbsp. at a time. 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.
- NOTES : This one-layer cake is very rich, so kee[ the servings small.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 143 | 40% |
| Total Fat 16.24g | 20% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 60mg | 3% |
| Potassium 176mg | 5% |
| Total Carbs 49.19g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 36.07g | 24% |
| Protein 4.99g | 8% |
