Big Daddy's Cake
I requested it here on JAP and a Big THANK YOU to Diane Smith,who found the recipe. I will be making it next week for my Aunt Patsy's 76th birthday.
Both photos are from outofthefryingpan.com,not my personal photos!
·7 ounces (2 cups) toasted pecans
·4 c sifted all-purpose flour
·2 t. baking powder
·1 t. salt
·6 ounces semi-sweet chocolate (e.g, chocolate chips)
·3 tbsp. strong coffee
·3 tbsp. whipping cream
·12 ounces (3 sticks) unsalted butter
·1 1/2 t. vanilla extract
·1 t. amaretto
·2 1/4 c granulated sugar
·1 1/4 c milk
·6 ounces semisweet chocolate
·2 t. solid vegetable shortening
How to Make Big Daddy's Cake
- Adjust a rack one-third up from the bottom of the oven and preheat to 350°. Very generously butter a 10-inch bundt pan (even if it has a non-stick finish).
Coarsely break up half the pecans and set them aside. Chop the remaining pecans finely (or use the pre-chopped pecans sold in the baking aisle). Pieces should be about the size of rice. Reserve a few tablespoons of chopped nuts for garnish.
Place the finely chopped nuts in the buttered pan, then turn the pan and shake it to coat it completely with nuts. Allow the excess nuts to stay in the bottom of the pan.
Sift together flour, baking powder, and salt, and set aside.
Melt the chocolate with the coffee in the top of a double boiler. (See sidebar for detailed instructions if you've never used a double boiler.) Remove from heat and whisk briskly with a small wire whisk until smooth, then whisk in cream until it is fully incorporated and the mixture is once again smooth. Set aside.
Beat the butter in a large bowl with an electric mixer until soft and smooth, then beat in vanilla and Amaretto (or almond extract) and sugar and beat for an additional 2 minutes. Beat in eggs one at a time. Beat in milk, then gradually add dry ingredients, beating on low speed.
Note: after adding the milk, and even after adding dry ingredients, batter will have a curdled appearance. That's fine.
Turn batter into prepared pan and smooth top. Drag a large spoon around the center of the batter to form a trench about 1/2" deep and 1 1/2" wide.
Spoon the chocolate mixture into the trench, making sure it doesn't touch the sides or the tube. Sprinkle the reserved coarsely broken pecans all over the top of the batter (they can touch the sides). The fudge trench will sink while baking and disappear from the surface of the batter.
Bake for 50 minutes, then cover loosely with foil and bake another 15 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean. During baking, a big crack will form in the center where the trench was.
Cool 20 minutes. Then cover it with a large, flat plate and invert and remove bundt pan. If it doesn't come off on its own, you can re-invert it and very carefully loosen the cake from the pan with a flexible blade. Be very careful or the pecan crust will break away from the cake.
While the cake is cooling, use the chocolate bowl over the double boiler to melt the glaze ingredients until smooth. Pour over the top of the cake, allowing the glaze to run down the sides unevenly. Serve at room temperature.