Pecan Chocolate Chip Cake
30-60 min, 6 - 8 servings, brown sugar, chocolate drizzle, Chop Secrets, chopped pecans, contributed, cook 45 min, dessert, easy, eggs, modern, oil, prep 5 min, pressure cook, semi-sweet chocolate chips, sour cream, water, yellow cake mix
Ingreadient
- 7.5 oz yellow cake mix
- 1 tbsp brown sugar
- 1/4 cup Water
- 1/4 cup oil
- 1/3 cup sour cream
- 2 eggs
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- Chocolate drizzle
Direction
- In a large bowl, combine all ingredients except pecans and chocolate chips. Beat with an electric mixer until completely combined, about 2 minutes.
- Fold in chocolate chips and pecans.
- Coat the inside of a 6 cup bundt pan with nonstick spray
- Pour batter into the bundt pan and cover with a paper towel and then with foil. Seal the edges.
- Pour 1 cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Check the cake for doneness. If needed, reset the pot for 2 minutes and a full natural release.
- Remove the pan to a cooling rack and let it cool at least 15 minutes before turning out onto a serving plate.
- Top with chocolate drizzle, chocolate sprinkles and/or additional chopped pecans.
