Was getting ready to make the normal ole chocolate pound cake when a thought came to me. Thursday I had made a pineapple upside down cake for a dinner downstairs, so the concept of the butter/brown sugar under the cake batter came to mind! So….I began to think of how good the butter/brown sugar with pecans would taste under chocolate cake batter! And wa la, that’s what I did. I made my normal chocolate chocolate chip pound cake batter and set it aside for a minute. Melted a stick of butter (in 350 oven) in the 9×13 glass Pyrex dish after spraying it with Pam! Sprinkled 1 cup of chopped pecans in the butter. Then evenly distributed 1 cup of light brown sugar over the pecan/butter mixture. Then poured the cake batter over the butter/pecan/brown sugar mixture. Bake in preheated 350 oven until cake test done. About 30-32 minutes. Here is the cake recipe:
1 Duncan Hines devils fudge cake mix
4 eggs room temp
1 cup water
1/2 cup vegetable oil
1 cup chocolate chips
Mix all ingredients except the chips! Mix for 2 minutes then stir In chocolate chips. Pour over the buyer/pecan/brown sugar mixture!
When cake is done, wait about 15 minutes and turn upside down and you might need to spoon any of the butter mixture over cake if it had remained in baking dish. I had some chocolate frosting already in fridge, so I nuked about 1/2 cup of frosting until it was pourable and drizzled it over the cake. It is delicious. It would even be better with a spoonful of whipped cream or vanilla ice cream over the top! But tonight I just settled for it without the cream. And it was still wonderful!
Chocolate Castles 