Deep Dark Chocolate Rhubarb And Strawberry Cake

• 2 cups all purpose flour
• 1 cup dark cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate dark Belgian, pieces
• 1 cup toasted pecan coarsely chopped
• 3 cups rhubarb cut into 1/2" pieces
• 2 cups strawberries cut into 1 1/2" pieces
• 3 eggs
• 1 teaspoon pure vanilla
• 3/4 cup vegetable oil
• 1 1/2 cups granulated sugar

1. Pre-heat the oven to 350u0b0F
2. Toast the pecans in a 350u0b0 F oven for about 7 minutes and chop into pieces
3. Grease and flour the pan or pans to be used. For easy removal, (the bottom of my bundt cake stuck and broke slightly upon removal).... I suggest using a 9" to 10" spring form pan, lining the bottom with parchment paper; then grease and flour as you would normally do.
4. Allow the pecans to cool.
5. Cut the rhubarb into 1/2 inch pieces
6. Cut the chocolate into coarse pieces
7. Wash and cut the strawberries into 1/2 inch pieces
8. In a large mixing bowl, sift your dry ingredients; the flour, baking powder, baking soda, salt, and cocoa powder.
9. In a separate bowl, beat the eggs, vanilla, and sugar.
10. Add the chocolate pieces, pecan nuts and fruit to the dry ingredients
11. Pour the wet ingredients, the egg and sugar mixture into the dry ingredients
12. With a wooden spoon mix to combine.
13. Do not over beat the batter but do ensure that the dry and wet ingredients are well combined. The batter will be thick and lumpy with the fruit and nuts. Do not worry it is quite a forgiving batter.
14. Distribute the batter into prepared baking pan or pans
15. Bake for 40 minutes. If using smaller muffin tin pans you will need less time.
16. Insert a wooden skewer in the center;the cake is done if it comes out clean. Do not mistake the melted chocolate pieces for uncooked batter when checking for doneness.
17. Allow to cool on a wire rack and dust with icing sugar
18. Pre-heat the oven to 350u0b0F
19. 1..Start by preparing your ingredients and setting them aside in small bowls...
20. Cut the rhubarb into 1/2 inch pieces
21. Cut the chocolate into pieces as shown
22. Toast the pecans in a 350u0b0 F oven for about 7 minutes and chop into pieces
23. Wash and cut the strawberries into 1/2 inch pieces
24. Grease and flour the pan or pans to be used. For easy removal, (the bottom of my bundt cake stuck and broke slightly upon removal).... I suggest using a 9" to 10" spring form pan, lining the bottom with parchment paper; then grease and flour as you would normally do.
25. 2..Sift your dry ingredients; the flour, baking powder, baking soda, salt, and cocoa powder into a large mixing bowl
26. 3...Beat the eggs, vanilla, and sugar in a separate bowl
27. 4...Add the chocolate pieces, pecan nuts and fruit to the dry ingredients
28. 5...Pour the wet ingredients, the egg and sugar mixture into the dry ingredients and with a wooden spoon mix to combine.
29. Do not over beat the batter but do ensure that the dry and wet ingredients are well combined. The batter will be thick and lumpy with the fruit and nuts. Do not worry it is quite a forgiving batter.
30. Distribute the batter into prepared baking pan or pans
31. Bake for 40 minutes. If using smaller muffin tin pans you will need less time. Insert a wooden skewer in the center;the cake is done if it comes out clean. Do not mistake the melted chocolate pieces for uncooked batter when checking for doneness.
32. Allow to cool on a wire rack and dust with icing sugar

flour, cocoa, baking powder, baking soda, salt, chocolate dark belgian, rhubarb, strawberries, eggs, vanilla, vegetable oil, sugar

Taken from www.yummly.com/recipe/Deep-Dark-Chocolate-Rhubarb-and-Strawberry-Cake-1655098 (may not work)