Caramel-Pecan Chocolate Cake - cooking recipe

Ingredients

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

Preparation

Set oven to 350 degrees.
Prepare a buttered non-stick 10-inch tube pan.
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.
Chop 1/2 cup of the pecans into the caramel mixture.
Spread evenly into the bottom of a buttered tube pan.
For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
Cream butter until fluffy.
Beat in sugar, vanilla and the Break-Free eggs.
Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
Drop by spoonfuls of batter over the caramel mixture; spread evenly.
Bake for 40-45 minutes, or until the cake test done.
Turn cake pan over onto a platter, and let stand for 2 minutes.
Remove pan and quickly replace any pecans that might have stuck to the pan.
Cool completely before slicing.