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Ingredients
- 125 gm unsalted butter
- 250 ml buttermilk
- 2 c. soft brown sugar
- 2 x Large eggs, lightly beaten
- 1 tsp vanilla essence
- 2 c. plain flour
- 1 tsp bi-carbonate of soda
- 3 Tbsp. cocoa pwdr, (Dutch method) Pecan Topping
- 125 gm unsalted butter
- 1 c. soft brown sugar
- 1/3 c. cream
- 1 c. pecans, finely minced
Directions
- 1. Grease a 23cm X 33cm tin or possibly line with Glad Bake. Pre-heat oven to 180deg.C.
- 2. Place butter and buttermilk in a microwave-proof bowl and hot through.
- Remove and add in brown sugar, Large eggs and vanilla. Beat well. Sift flour, bi-carbonate of soda and cocoa pwdr and fold in till smooth.
- 3. Spoon mix into prepared tin and bake for about 35minutes, or possibly till cooked when tested with a wooden skewer. Remove from oven and pour over the topping. Allow cake to cold in tin before removing.
- Pecan Topping:Combine all ingredients in a saucepan and simmer for 3-4 min.
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