For many years, Southern Living Magazine has been my reliable recipe source. I first discovered it on a family vacation through the South, and since then, I’ve always found their recipes easy to follow, and they turn out exactly as shown in the photos. 

I whipped the Chocolate Bundt Cake with Pecans from Southern Living Magazine’s November issue for our Thanksgiving dinner. The result? A chorus of compliments from my family, who couldn’t get enough of it. It’s safe to say that this cake has earned a permanent spot on my Thanksgiving menu.

Ingredients

• Baking spray
• 2 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 1/2 tsp. baking powder
• 2 large eggs
• 1 cup whole buttermilk
• 1 cup strong brewed coffee, cooled
• 1/2 cup canola oil
• 2 tsp. vanilla extract
• 3/4 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• 2 tsp. coffee liqueur (such as Kahlúa)
• Chopped toasted pecans for garnish

Directions

1. Prepare oven and cake pan:
   Preheat the oven to 350°F. Coat a 10-to 12-cup Bundt pan with baking spray and set aside.
   
2. Combine dry ingredients:
   In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt, and baking powder.
   
3. Finish batter:
   Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. Add oil mixture to flour mixture, stirring until combined.
   
   
   Pour batter into the prepared pan.
   
   
4. Bake cake:
   Bake in a preheated oven until a wooden pick inserted in the center comes out clean, 45 to 55 minutes.
   
   Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, remove the pan, and let cool completely for about 2 hours.
   
5. Make glaze:
   Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
   
6. Pour glaze on the cake and add pecans:
   Place the cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour the chocolate mixture over the cooled cake as desired. Before the chocolate mixture sets, sprinkle with pecans. Store the cake in an airtight container in the refrigerator or at room temperature for up to 3 days.

Enjoy!