Chocolate Crunch Cake

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Chocolate Crunch Cake

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Published prior to 2008

Rich chocolate cake with a crunchy nut filling and topping—all it's waiting for is vanilla ice cream...

1/2 cup Sticky Bun Sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1 cup diced pecans or walnuts
1 cup chocolate chips

3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup Dutch-process cocoa
3 large eggs
3 tablespoons Signature Secrets® Culinary Thickener (optional)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup water

Whisk together all of the filling ingredients except the chocolate chips. Sprinkle half into the bottom of a lightly greased 10- to 12-cup tube pan.

Beat together the butter, sugar, salt, and baking powder in a medium-sized mixing bowl. Beat in the cocoa, then add the eggs one at a time, beating until fluffy after each addition. Whisk the Signature Secrets with the flour, and mix into the batter alternately with the water. Spoon about two-thirds of the batter over the filling in the pan.

Mix the chocolate chips into the remaining filling mixture, and sprinkle over the batter, saving about 1/2 cup for the top. Top with the remaining batter, then the remaining 1/2 cup filling.

Smooth the batter, and bake the cake in a preheated 325°F oven for 55 to 60 minutes. When done, the cake will appear moist within its cracked top surface. Remove from the oven, cool in the pan for 10 minutes, then turn out onto a rack. Cool for an hour or longer, for easiest slicing. Serve with ice cream or whipped cream. Yield: 12 to 16 servings.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.


  • 10/28/2009
  • Maggie from Salt Lake City, UT
  • Any suggestions on substitutions for the Sticky Bun Sugar in this recipe? Thanks!
    PJ has a substitution in the side bar of this recipe explaining this type of substitution: Frank @ KAF.