Mexican chocolate fudge pecan cake is deliciously moist with an excellent flavor and a nice crunch.
The Pastry Chef's Baking
In honor of National Chocolate Cake Day, a day I can get behind anytime, I thought I'd post this easy and awesome chocolate cake recipe. According to her cookbook, "The Pastry Queen," Rebecca Rather owns the Rather Sweet Bakery in Fredericksburg, Texas, and it's billed as "The Best Little From-Scratch Bakery in Texas." Just based on this cake, I'd have to put this bakery on my foodie places to visit if I'm ever in Texas.
This is one of the few cakes where I'd advocate including the nuts since they're part of the glaze, not the cake itself. In the glaze, the crunch of toasted pecans adds the perfect flavor and texture complement to the sweet glaze. The cake batter is easy to make but a bit thin so strain the batter as you pour it into the pan if you have any flour lumps. Flour lumps do NOT go away in baking. The cake has excellent flavor and a soft, moist texture. The glaze makes it rich and chocolaty and the pecans add a nice crunch. Oh, and if you notice from the picture (and it tastes much better than the photo reveals), I went off recipe and didn't bake in a tube or Bundt pan but used a couple of 8-inch pans. I ended up liking it this way better since it gives more surface area for the glaze.
(See next page for recipe)