Pecan Marble Cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 200 g sugar
• 5 eggs
• 250 g flour
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 2 handfuls of nuts (pecans)
• 100 g sugar for caramelizing
• 2 dashes of rum flavoring
• 1 pack of chocolate (chocolate drops)
• 2 tbsp cocoa, dark
• n. B. chocolate glaze
• n. B. milk, possibly
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with caramelized pecans

Melt 100g of sugar in a pan. Set aside a few nuts for decoration, and caramelize the remaining pecans in the sugar, then place on a plate to cool. Now make a batter. Beat the butter with the sugar and vanilla sugar until light and fluffy, gradually whisking in the eggs. Sprinkle in the flour and baking powder. Divide the mixture in half and divide it between two bowls. Fold the chocolate chips into one half. Mix the cocoa powder and rum flavoring into the other half and mix to form a smooth batter. If the batter has become too tough, add 1-2 tablespoons of milk. Break up the cooled pecans and carefully fold them into the cocoa batter. Pour the light batter into a greased bundt pan, then pour the dark batter on top. Bake at 175°C for approximately 60-70 minutes on the middle rack. Cover the cold cake with chocolate icing if desired and decorate with the reserved pecans.