Gift-Wrapped Chocolate Cake

• 2 teaspoons plus 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs,
• 3 tablespoons water
• 3 tablespoons canola oil
• 1-1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup plus 1 tablespoon baking cocoa
• 3/4 cup chopped pecans
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 8 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream

1. Line the bottom of a 9-in. springform pan with foil; grease foil and sides of pan with 2 teaspoons butter; set aside. Melt remaining butter. In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating well after each. Beat in the water, oil and vanilla; mix well. Combine flour and cocoa; gradually add to egg mixture. Stir in pecans.
2. In another large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt; beat on high until stiff peaks form. Fold into chocolate mixture.
3. Pour into prepared pan. Bake at 350u0b0 for 45-50 minutes or until top begins to crack slightly and a toothpick comes out with moist crumbs. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate over night.
4. To assemble, invert cake onto a waxed paper-lined
5. . Remove foil; set aside. In a heavy saucepan, heat chocolate and cream over very low heat until chocolate is melted (do not boil); stir until smooth, Remove from the heat. Cool if necessary until mixture reaches spreading consistency.
6. Slowly pour over cake, smoothing sides with a metal spatula to evenly coat. Chill until set. Carefully transfer cake to a flat serving plate. Top with Chocolate Bow. Refrigerate leftovers.

butter, sugar, eggs, water, canola oil, vanilla, allpurpose, baking cocoa, pecans, cream of tartar, salt, chocolate, heavy whipping cream

Taken from www.tasteofhome.com/recipes/gift-wrapped-chocolate-cake/ (may not work)