Average Rating: 5TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
YIELD: 12-16 servings.Ingredients
- 8 large eggs, separated
- 1-1/2 cups sugar, divided
- 1-1/2 cups ground pecans
- 2/3 cup all-purpose flour
- 2/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup water
- 2 teaspoons vanilla extract
CHOCOLATE FROSTING:- 3 cups heavy whipping cream
- 1 cup confectioners' sugar
- 1/2 cup baking cocoa
- 2 teaspoons vanilla extract
CHOCOLATE GLAZE:- 2 tablespoons baking cocoa
- 2 tablespoons water
- 1 tablespoon butter
- 1 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
Instructions
- 1. Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla.
- 2. In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter.
- 3. Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 4. For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer.
- 5. For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.
- 6.
Nutrition Facts
1 slice: 418 calories, 25g fat (12g saturated fat), 169mg cholesterol, 209mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 7g protein.
