1/2 cup butter
1 teaspoon active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup water
1 teaspoon salt
2 cups matzo meal
1/2 cup melted butter
2 tablespoons chopped pecans
4 teaspoons dissolved baking powder
1/2 teaspoon ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C).
Combine the 3 tablespoons butter, yeast and water. Stir well. Mix in the eggs, water, salt and matzo meal. Gradually stir in the flour, followed by the salt. Fold dough into the mixture.
Place 1/2 of the matzo mixture onto the bottom of a greased 9x5 inch loaf pan and swirl the remaining matzo over all. Spread the melted butter over the top of the matzo blanket. Place the remaining matzo over the top of the dough, covering the liquid. Brush the melted butter with flour and spread the remaining matzo upon the top.
Bake in the preheated oven for 45 minutes, or until bubbly and golden brown. Reduce the temperature to 325 degrees F (165 degrees C). Brush the loaf with melted butter and sprinkle pecans on top and bottom. Sprinkle with the remaining 1/2 cup of butter, turning once to glaze the cheese plate. Bake an additional 20 minutes or until golden brown. Meanwhile, place the remaining half of chocolate onto the bottom of a greased 9x5 inch loaf pan and spread the chocolate over all. Bake an additional 20 minutes in the oven, brushing with melted butter.
I was born with Down's Syndrome, but my loving family fully support and accept me. This cake is perfect! I am allergic but it was unintentional. The chocolate drizzle adds flavor and comfort. Only thing I would add is a dash of vanilla and almond extract. Thanks so much for sharing this precious recipe!