Need 12 c. butndt pan or 9 in tube pan. Preheat oven to 350?. Butter and dust w/flour.
Melt butter over low heat, whisk in cocoa.
Add water and whisk til smooth, remove from heat. Whisk in separately sugar, eggs, buttermilk and vanilla.
Sift together flour, soda, cinnamon and salt, then sift again into cocoa mixture and sift/stir until just combined, don't worry if there are lumps.
Pour into prepared pan, bake 45-55 min, til pick comes out clean. Leave oven on.
Cool cake in pan on rack for 20 min, then loosen edges and inver onto plate.
Spread pecans in 1 layer in shallow pan. bake til fragrant, 6-8 min. Cool about 5 min.
Melt butter over low heat, then stir in 1/2 and 1/2 and powdered sugar. Add chocolate and cook stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 min.
Spoon over top and sides of cake, cake will still be warm, spread to cover completely.
Use Dutch process cocoa if possible-the acidity has been neutrilized, willl have a more complex flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 353 (61%)|
|Amt Per Serving||% DV|
|Total Fat 39.2g||52 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 85.7mg||26 %|
|Sodium 5208mg||180 %|
|Potassium 329.5mg||9 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 51.5g|
|Protein 7.9g||11 %|
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Calories per serving: 575
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