Chocolate Cocoa-Buttermilk Cake

Ingredients for the cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 T buttermilk
2 T molasses
1 teaspoon pure vanilla extract
12 T (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs

Ingredients for the topping:
1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 T bourbon

Preparing the topping:
In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.

Preparing the cake:
Preheat the oven to 350 degrees F.

Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.

Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.

Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. [If cake gets too brown, tent it with foil.]

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.