Chocolate
Pecan Zucchini Bundt Cake
With Grand Marnier Pecan Topping
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1-teaspoon baking soda
- 1-teaspoon salt
- 4 eggs
- 3 cups sugar
- 3 packs soft chocolate (3 squares, melted)
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 1-cup pecans, chopped
In large bowl mix first 4 ingredients (flour mixture). In another bowl, beat eggs, add sugar and whip until it becomes creamy. Add chocolate, mix and then add oil. Add the flour mixture and mix well. Fold in Zucchini and chopped pecans. Mix and then pour batter into the bundt pan. Bake in a preheated 350-degree oven for one hour and fifteen minutes, cool about 15 minutes before removing from pan.
Topping
- 1 cup pecan halves
- 1/2 cup Grand Marnier
- 1/4 stick butter
- 1/4-cup water
- 1/4-cup sugar
Pour Grand Marnier over pecans and allow marinating the night before preparing.
To sauce pan add butter, and drained pecans. Reserve the Grand Marnier. Sautee about a minute, add sugar and water allow to heat until bubbles. Stir to thicken. Add Grand Marnier, allow to heat about 30 to 60 seconds.
Drizzle over Bundt cake.