I live in Texas, we love pecans. I have so many recipes that include pecans. If a recipe says to add nuts, my first choice is always pecans.
I reference Rum Chata in this recipe. It's a Rum Cream Liqueur.
6 eggs, separated
1 1/2 C sugar
3 TBS flour
1 tsp salt
3 TBS dark rum or Rum Chata if available.( I only use Mount Gay, Barbados Rum, in any recipe requiring rum).
1/2 C heavy cream
2 TBS confectioner's sugar
1 C chocolate chips
1/2 C sour cream
Chop pecans finely in a food processor, 1 C at a time
In a bowl, with a hand mixer:
beat yolks until light
2 TBS Rum or Rum Chata
Fold in Pecans and mix well.
In a bowl, beat egg whites until stiff
Fold into the pecan mixture
Pour the batter into 3 - 8" or 2 - 10" cake pans greased with my Pan Release mixture ( on the blog under Tips, Hints and More)
Bake at 350 degrees for 25 minutes
Just before serving:
Whip cream with confectioner's sugar and 1 TBS of Rum or Rum Chata.
Spread between layers
Melt chocolate chips in a glass bowl ( microwave or over a double boiler)
Fold in Sour Cream
Ice the top of the cake.
Peace in the Kitchen!