One of my absolute favorite things to do is spend time in the kitchen baking. Whether it's whipping up a tried and true recipe or experimenting with something new, it's a joyful pastime. In fact, when I've spent so much time writing that brain and fingers can no longer communicate, I head off to the kitchen and 9 times out 10, I'm baking something with chocolate. Afterwards, I find I can usually return to my writing, relaxed and revving to write again.
This is one of my favorites. A Bit O'Irish Chocolate Pecan Cake, a delightful dessert I concocted for my food blog last September. Really, if you're a writer and love chocolate, then chances are this will be a great pick-me-up!
A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting
- 2 cups granulated sugar
- 1 3/4 cups flour
- 3/4 cups dark cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 2 large eggs
- 1 cup skim milk
- 1/2 cup vegetable oil
- 3/4 cup boiling water
- 1 tsp vanilla extract
- 1 tsp chocolate liqueur (pure flavor or extract will work)
- 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
- 2 cups coarsely chopped pecans
- Preheat oven to 350 F.
- Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray.
- Stir together the first six ingredients; beat in eggs.
- Add remaining ingredients, EXCEPT boiling water and pecans.
- Beat on medium speed for 1 minute and high speed for 1 minute.
- Mix in the boiling water - beat on low just until combined.
- Stir in by hand, 1 1/2 cups chopped pecans.
- Bake for 35-45 minutes depending upon oven.
- Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool.
- Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans.
- 7 oz 1/3 less fat cream cheese, softened
- 3/4 cup unsalted butter, melted
- 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
- 1 tsp chocolate liqueur (pure flavor or extract can be substituted)
- 1/2 tsp pure vanilla extract
- 3 1/2 cups powdered sugar.
- Blend cream cheese and butter together until smooth; add the next three ingredients and blend well.
- Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.
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