*  Exported from  MasterCook  *
                         CHOCOLATE PECAN-FUDGE CAKE
 Recipe By     : HOME MAGAZINE -- JULY/AUGUST 1997
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           unsalted butter (1 stick), -- at room temperature
    1      cup           light brown sugar, -- firmly packed
    4      large         eggs
    1      cup           chocolate syrup
      2/3  cup           Bailey’s Irish Cream
    1      teaspoon      instant coffee granules
    1      cup           all-purpose flour
      1/2  cup           chopped pecans
      3/4  cup           semisweet chocolate chips
   16                    pecan halves
      1/4  cup           sour cream, -- at room temperature
    1      tablespoon    bailey’s Irish Cream
 Preheat oven to 350.  Lightly grease a 9-inch round cake pan.  With
 electric mixer at medium speed. cream butter and sugar until light and
 fluffy.  With mixer at medium-low speed, beat in eggs until well blended.
  Add syrup, Bailey’s, coffee granules, and flour, and beat until well
 mixed.  Fold in chopped pecans.  Pour into prepared pan. 
 Bake for 55 to 60 minutes, or until center is firm and a toothpick
 inserted in the center comes out clean.  Remove from cake pan to a wire
 rack to cool.
 GLAZE;  Melt the chocolate in a small heavy saucepan over very low heat. 
 Dep one end of each whole pecan into melted chocolate.  Place on waxed
 paper and refrigerate until chocolate has hardened.
 To remaining melted chocolate, stir in Bailey’s until well blended, 1
 tablespoon at a time.  Place cooled cake on a serving plate.  Spread
 glaze over top of cake.  Decorate cake with whole pecans.  Cut into
 wedges to serve.  
 Makes 10 to 12 servings. 
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 NOTES : This one-layer cake is very rich, so kee[ the servings small.