A rich and moist chocolate cake topped with a decadent chocolate glaze and toasted pecans.
Light brown sugar, packed
cups
Unsalted Butter, soft but cool
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
Large Eggs, brought to about 70°F/21°C
each
All Purpose Flour, spooned
cups
Natural Cocoa Powder, spooned
cups
Malted Milk Powder
cups
Cultured Low-Fat Buttermilk, brought to about 70°F/21°C
cups
cups
tablespoons
cups
Natural Cocoa Powder, spooned
cups
teaspoons
teaspoons
Toasted Pecan Halves, lightly crumbled or chopped
cups