WINDSTURM-KUCHEN

Pecan Batter:

• 6 tablespoons vegetable based margarine if pareve, and/or ghee if dairy,
• 1 cup simple syrup
• 2 teaspoons vanilla extract,
• 1/2 cup non-dairy yogurt if pareve, and/or yogurt if dairy,
• 3 tablespoons Non-dairy creamer, and/or dairy creamer if dairy,
• 3 cups Whole Wheat Pastry Flour,
• 2 teaspoons baking soda,
• 1 tablespoon vinegar,
• Pinch of salt,
• 3/4 cup pecan butter,

Chocolate Batter:

• 2 tablespoons Non-dairy creamer, and/or dairy creamer if dairy,
• 1/2 teaspoon simple syrup,
• 1 tablespoon cocoa powder,
• 1/4 teaspoon ground cinnamon,

Directions:

1. Heat oven to 375 degrees Fahrenheit.
2. Lightly spray a 9x5 inch loaf pan or 8 inch cake pan with non-stick cooking spray.
3. In a large bowl, with an electronic mixer, beat the margarine and simple syrup into a creamy mixture, for approximately 3 to 4 minutes. Add yogurt and creamer. Beat in the vanilla extract.
4. Sift together the flour, salt, and baking soda under a cascade of vinegar, into the creamed mixture, stirring in any bran that remains in the sift appliance, and stir well. By hand, transfer 1 cup of main batter into a separate bowl; to set aside as a means to make the chocolate batter. Stir the pecan butter into the remaining pecan batter, and spoon into the prepared pan.
5. Take the small bowl with 1 cup of batter , to make the chocolate batter, by adding milk, simple syrup, shifted-in cocoa powder, and cinnamon into the bowl, and lightly mix.  Pour the remaining pecan batter into the prepared pan. Spoon dollops of chocolate batter on top, and stir chocolate batter into the pecan batter in a zigzag pattern to gently create a marbled effect.
6. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.  Cool in pan, on a wire rack, for 10 minutes before removing from pan.

GLAZE

Chocolate glaze Ingredients (makes 1/3 cup):

1 cup Splenda, or other sugar substitute,

4 1/2 tablespoons unsweetened cocoa powder,

1 1/2 ounces unsweetened chocolate,

6 tablespoons water,

Directions: 

1. In a large metal bowl, sift the sugar and cocoa into it, and set aside.  
2. In a double boiler or in a medium bowl placed over a heavy pot of water brought to a boil, and immediately reduced to a simmer, melt the chocolate with 2 tablespoons of water; stirring into a smooth paste. Another method to utilize as a means to melt the chocolate and water, is to soften the mixture in a microwave oven through the use of a microwave-safe container.  Then, quickly transfer the melted chocolate paste into the sugar/cocoa mixture bowl or simply add cocoa mixture to the double boiler if safe, and stir to make a smooth glaze. Add Splenda if too thin and/or add boiling water if the glaze is too thick. 
3. Use glaze, while it is warm to coat the cake with the glaze, and feel free to quickly dip the chocolate in a zigzag pattern over loaf or spoon chocolate over the loaf. 
4. Serve.