Buttermilk Crumble Cake with Chocolate Frosting

What's not to love, with the layers of soft buttermilk cake, a streusel like filling, and chocolate frosting? Plus, this travels well, right in the pan (that is if there is any left?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 F. Butter a 13 X 9 inch baking pan and dust with flour, knocking out the excess. Set aside

Step 2

Put the pecans, brown sugar, butter, and cocoa powder into a good processor. Pulse until the nuts are well chopped and the mixture is evenly combined. Transfer to a small bowl and refrigerate

Step 3

Sift the flour, cornstarch, baking soda, salt, cinnamon, and allspice into a bowl. Set aside.

Step 4

Combine the buttermilk and vanilla in a separate bowl and stir to blend. Set aside

Step 5

Using an electric mixer on medium high, cream the butter in a large bowl and gradually beat in the sugars. Add three eggs, one at a time, beating well after each addition. With the mixer on low, beat in 1/2 cup of the dry mixture, followed by the remaining two eggs, one at a time.

Step 6

Beat in the remaining dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.

Step 7

Spread about half of the batter evenly into the pan. Sprinkle with the crumble mixture and press it gently into the batter. Spread the remaining batter over the crumble

Step 8

Bake on the center rack forabour 35 minutes, until a tester inserted into the center of the cake comes out clean. Cool completely before frosting

Step 9

Melt the chocolate in the top of a double boiler over a not-quite-simmering water. Stir to blend. Remove the insert from the heat, stir to blend, and cool to room temperature. Combine the cream cheese, butter,and vanilla in a large bowl and, using an electric mixer, beat on medium high until smooth. Beat in the confectioners sugar,in three portions. Add the melted chocolate and beat to blend. Spread the frosting on the cake.