COCOA PECAN RING

Cocoa Pecan Ring image

Gold Medal® all-purpose flour provides a simple addition to this delicious coffee cake packed with pecan and drizzled with vanilla glaze - a delicious breakfast!

Provided by By Betty Crocker Kitchens

Time 2h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 package regular or fast-acting dry yeast
3/4 cup warm water (105°F to 115°F)
1/3 cup unsweetened baking cocoa
1/4 cup granulated sugar
1/4 cup shortening
1/2 teaspoon salt
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1/2 cup finely chopped pecans or walnuts
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk
Chocolate-dipped blanched almonds

Steps:

In large bowl, dissolve yeast in warm water. Add cocoa, 1/4 cup granulated sugar, the shortening, salt, egg and 1 cup of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place about 1 hour or until double in size.
Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small bowl, mix 1/4 cup granulated sugar and the pecans. Stir down dough by beating about 25 strokes. Drop dough by heaping teaspoonfuls into sugar-pecan mixture, coating each ball of dough. Place in pan, making 2 layers of balls. Cover; let rise in warm place about 40 minutes or until double in size.
Heat oven to 375°F. Bake about 25 minutes or until golden brown. Place heatproof serving plate upside down onto pan; turn plate and pan over. Carefully remove pan. Cool slightly. In small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Garnish with almonds. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 13 g, TransFat 1/2 g