°1 c pack dark brown sugar
°1/2 c butter
°1/4 c water
°1 1/2 c (375 mL) pecan halves
°1 1/4 c Flour
°3/4 c Cocoa
°1 C. 1/2 tsp (5 mL) baking powder
°1/2 tsp. (2 ml) coffee
°1/4 tsp. ( salt
°1/4 tsp. (1 ml) baking-soda
°1 c softened butter
°1 c sugar
°1 C. 1/2 tsp (5 mL) vanilla extract
°3/4 cup (180 ml) well-stirred Egg-Any* liquid eggs
°1/2 cup (125 mL) buttermilk or plain yogurt
Preheat oven 350°F (180°C).
Blend brown sugar, butter also water in saucepan; boilling over heat, stirring often, to sugar is melted also mixture is smooth, 3 to 5 min. Chop 1/2 cup (125 mL) pecans. Stir all the pecans into the caramel and spread in the bottom of a buttered 10-inch (25 cm) non-stick tube pan.
Combine flour, cocoa, baking powder, coffee, salt and baking soda. Beat the butter into a frothy cream. Adding sugar, vanilla extract & eggs. with buttermilk or yogurt, stirring this mix into dry ingredients.
Dropping spoonfuls of this mix over caramel and smooth surface. Bake for 40 minutes or until a toothpick inserted in the center comes out dry. Invert the cake onto a plate and let stand for 2 min. Removing mold also replacing pecans that would have remained attached to the bottom of the mold. Cool completely before slicing.