This yummy dessert is based on Sous Chef Jeff's grandmother's chocolate cake recipe. We've of course added pecans, some caramel and chocolate toppings and finished off with homemade vanilla ice cream and some of those wonderful sugar & spiced pecans (December 2012 recipe of the month).
1/2 cup cocoa
1/4 cup shortening
1/4 cup vegetable oil
1 & 1/2 cup flour
1/2 cup sour milk
1 cup sugar
1 teaspoon baking soda
2 tablespoons vanilla
1/4 teaspoon salt
1/2 cup boiling water
7 ounces caramels
2 tablespoons heavy cream
2 cups pecan halves
3/4 cup heavy cream
8 ounces bittersweet finely chopped chocolate chips
1 tablespoon liquour or vanilla
Grease and flour a 9 inch baking pan and heat the oven to 350 degrees.
Put all the ingredients in a bowl in the order given without sitrring, then beat all together, pour into baking pan and bake for approximaely 35 minutes.
Cool on rack for 10 minutes then turn cake out and cool completely.
In a double boiler, melt caramels and stir in cream. When smooth, pour over the top of the cooled cake. While still soft, distribute the pecans over the caramel.
Bring cream to boil and remove from heat and add the chocolate and stir until smooth. Add liquour and cool until pourable ( 80 - 85) degrees. Pour over the top of the caramel and pecan topped cake.
When ready to serve, slice the cake and top with vanilla ice cream (homemade or store bought) and spinkle with chopped "Sugar and Spice Pecans" (see December 2012 recipe).