Caramel-Pecan Chocolate Cake

• CARAMEL TOPPING
• 1 cup lightly packed dark brown sugar
• 1/2 cup butter (no substitutes)
• 1/4 cup water
• 1 1/2 cups pecan halves
• CAKE
• 1 1/4 cups flour
• 3/4 cup chocolate baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon instant coffee granules
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup sugar (or more if desired more sweet)
• 1 teaspoon vanilla
• 3/4 cup break-free liquid egg, well shaken
• 1/2 cup buttermilk

1. Set oven to 350 degrees.
2. Prepare a buttered non-stick 10-inch tube pan.
3. To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
4. Chop 1/2 cup of the pecans into the caramel mixture.
5. Spread evenly into the bottom of a buttered tube pan.
6. For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
7. Cream butter until fluffy.
8. Beat in sugar, vanilla and the Break-Free eggs.
9. Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
10. Drop by spoonfuls of batter over the caramel mixture; spread evenly.
11. Bake for 40-45 minutes, or until the cake test done.
12. Turn cake pan over onto a platter, and let stand for 2 minutes.
13. Remove pan and quickly replace any pecans that might have stuck to the pan.
14. Cool completely before slicing.

brown sugar, butter, water, pecan halves, cake, flour, chocolate baking cocoa, baking powder, coffee granules, baking soda, salt, butter, sugar, vanilla, breakfree liquid egg, buttermilk

Taken from www.food.com/recipe/caramel-pecan-chocolate-cake-78279 (may not work)