Recipe - Chocolate Pecan-Fudge Cake

One half cup Unsalted butter (1 stick),,
at room temperature
1 cup Light brown sugar,, firmly
packed
4 lg Eggs
1 cup Chocolate syrup
2/3 cup Bailey's Irish Cream
1 teaspoon Instant coffee granules
1 cup Allpurpose flour
One half cup Chopped pecans

GLAZE
Three fourths cup Semisweet chocolate chips
16 Pecan halves
One fourth cup Sour cream,, at room
temperature
1 tablespoon Bailey's Irish Cream

Preheat oven to 350. Lightly grease a 9inch round cake pan. With electric
mixer at medium speed. cream butter and sugar until light and fluffy. With
mixer at mediumlow 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. GLAZE; Melt 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 refrigerate until chocolate
has hardened. To remaining melted chocolate, stir in Bailey's until well
blended, 1 tablespoon 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 onelayer cake is very rich, so kee[ the servings small.
Recipe by: HOME MAGAZINE JULY/AUGUST 1997 Posted to MCRecipe Digest V1
#641 by essie49@juno.com (Ethel R Snyder) on Jun 08, 1997