Chocolate Pecan-Fudge Cake

• 1/2 cup butter unsalted, at room temperature
• 1 cup brown sugar light, firmly packed
• 4 large eggs
• 1 cup chocolate syrup
• 23 cup liqueur irish cream style
• 1 teaspoon instant coffee
• 1 cup flour, all-purpose
• 1/2 cup pecans chopped
• 3/4 cup chocolate (semi-sweet) semi-sweet chips
• 16 each pecan halves
• 1/4 cup sour cream at room temperature
• 1 tablespoon liqueur irish cream style

1. Preheat oven to 350F (180C).
2. Lightly grease a 9-inch round cake pan.
3. With electric mixer at medium speed.
4. Cream butter and sugar until light and fluffy.
5. With mixer at medium-low speed, beat in eggs until well blended.
6. Add syrup, irish cream, coffee granules, and flour, and beat until well mixed.
7. Fold in chopped pecans.
8. Pour into prepared pan.
9. Bake for 55 to 60 minutes, or until center is firm and a toothpick inserted in the center comes out clean.
10. Remove from cake pan to a wire rack to cool.
11. GLAZE:
12. Melt the chocolate in a small heavy saucepan over very low heat.
13. Dip one end of each whole pecan into melted chocolate.
14. Place on waxed paper and refrigerate until chocolate has hardened.
15. To remaining melted chocolate, stir in irish cream until well blended, 1 tablespoon at a time.
16. Place cooled cake on a serving plate.
17. Spread glaze over top of cake.
18. Decorate cake with whole pecans.
19. Cut into wedges to serve.

butter, brown sugar, eggs, chocolate syrup, liqueur irish cream style, instant coffee, flour, pecans, chocolate, pecan, sour cream, liqueur irish cream style

Taken from recipeland.com/recipe/v/chocolate-pecan-fudge-cake-42301 (may not work)