Caramel Pecan Brownie Bundt Cake
Topping:
1 tablespoon butter
2 tablespoons light corn syrup
1 tablespoon water
1/2 cup firmly packed brown sugar
2/3 cup chopped pecans
Coat inside of nonstick bundt pan with no stick cooking spray. Melt
butter, corn syrup, water and brown sugar in small saucepan over low
heat, stirring until butter is melted and sugar is dissolved. Pour
mixture into bottom of nonstick bundt pan. Sprinkle pecans evenly
into topping.
Cake:
1 cup unsalted butter
3 cups (18 ounces) semisweet chocolate chip
6 large eggs
1 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 1/3 cups unsifted all-purpose flour
1 cup (6 ounces) Chocolate VANILLA MILK CHIPS
Place rack so pan will be centered in oven. Preheat oven to 350�F.
Melt semisweet chips and 1 cup butter in top of double boiler over
low heat, stirring constantly until smooth. Remove from heat; set
aside to cool.
In large bowl of electric mixer whip eggs and sugar at high speed
until light and doubled in volume, about 5 minutes. Add vanilla and
salt. Blend in chocolate mixture at low speed, stopping to scrape
sides and bottom of bowl. Add flour just until combined. Spoon
batter evenly over topping in bottom of pan. Sprinkle vanilla milk
chips evenly over top.
Bake 50-55 minutes or until toothpick inserted in center still has
moist crumbs on it. Do not over bake, as cake will continue to set
up as it cools. Remove from oven and place a large serving plate
over the top of the cake. Quickly flip cake and plate over as one
unit and cool on rack in this inverted position, so topping drips
out of pan and onto cake. Cool before serving.
Yield: 24 servings
Microwave instructions: Heat butter and chips in large microproof
bowl at medium power (50% or level 5) for 3-3 1/2 minutes, stirring
well after each minute until smooth. Proceed as directed above. |