Chocolate Cherry Pecan Cake
Ingredients
- 3/4 cup unsalted b utter
- 9 oz dark semi-sweet chocolate chopped
- 2 eggs
- 2 cups granulated sugar
- 1 cup all-purpose flour sifted
- 1 3/4 cups pecans toasted and finely chopped
- 1/4 cup canned pitted drained bing cherries, finely chopped
- butter to grease pans
Instructions
- Preheat oven to 350ºF.
- Melt butter and chocolate together in a bowl over barely simmering water.
- In a separate bowl, using an electric mixer beat eggs and sugar until light, fluffy, and pale in colour.
- Incorporate melted butter and chocolate into the egg and sugar mixture.
- Add sifted flour, pecans and cherries and mix well.
- Butter one 8-inch round cake pan, pour mixture into pan and bake for 55 to 60 minutes or until set.
- Cool completely on wire rack.
- Cake can be frozen for later use.
Notes
Best served warm with bing cherries and ice cream!