Chocolate Pecan Cake

Chocolate Pecan Cake

Serves 18

This decadent Southern-style pecan cake relies on tangy buttermilk and cocoa for added richness.

  • 2 cups all purpose flour
  • 1 1/2 cups unbleached cane sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 6 tablespoons cocoa
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk
  • 1 (1-pound) box powdered sugar
  • 1 cup chopped pecans
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Preheat oven to 350°F. Sift flour, cane sugar and 1/2 teaspoon salt together in a large bowl. Put 1 cup of the butter and 3 tablespoons of the cocoa in a small pot and bring just to a boil, stirring constantly; pour into flour mixture. Whisk to combine, then set aside. Beat eggs, baking soda, buttermilk and 1 teaspoon of the vanilla together in a separate bowl, then add to flour mixture and stir well. Transfer batter to a buttered 9- x 13-inch pan and bake for 35 minutes, or until just cooked through. Cool cake in pan.

Melt remaining 1/2 cup butter, 3 tablespoons cocoa and milk in saucepan. Once butter is fully melted, remove saucepan from heat and whisk in powdered sugar, remaining 1/4 teaspoon salt, remaining 1 teaspoon vanilla and pecans until well combined. Pour over cooled cake, spreading icing out evenly.

(If desired, to lower fat content, one of the two sticks of butter used in making the cake can be replaced by 1/2 cup applesauce. This step, however, would likely lead to a denser cake.)

Nutritional Info: 
Per Serving:410 calories (190 from fat), 21g total fat, 10g saturated fat, 65mg cholesterol, 190mg sodium, 54g carbohydrate (1g dietary fiber, 41g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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