Place A Heavy Baking Sheet On A Shelf In The Lower Third Of The Oven.
Preheat The Oven To 350°F.
Place The Pecans On A Large Baking Sheet, And Place In The Oven While It Preheats.
Toast The Nuts Until Nicely Browned, 5 To 7 Minutes.
Keep Watch That They Do Not Burn.
Turn The Pecans Into A Small Bowl, And Add The 2 Tablespoons Melted Butter And Salt.
Toss To Coat And Set Aside.
Grease And Flour A 10″ Bundt Pan.
Shake Out The Excess Flour, And Set The Pan Aside.
Place The 1¼ Cups Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Soft And Fluffy, About 2 Minutes.
Add The Granulated And Brown Sugars, And Beat Until Creamy.
While Beating, If The Bowl Does Not Feel Cool, Place It In The Refrigerator For 5 Minutes, Then Resume Beating.
Add The Vanilla, Oil, And Salt, And Blend Until Incorporated.
Add The 2 Egg Yolks.
Crack The 4 Whole Eggs Into A Medium-Size Mixing Bowl, And Blend With A Fork Lightly.
Add To The Batter In 3 Batches, Blending On Low Speed.
Add The Confectioners’ Sugar And Cocoa, Just Until Combined.
In A Large Mixing Bowl, Stir The Flour And Toasted Nuts.
Fold Them Into The Batter, And Turn The Batter Into The Prepared Pan.
Place The Pan In The Oven, And Bake Exactly 45 Minutes.
You Cannot Use The Toothpick Test To Check Doneness Because The Center Will Not Be Set.
Remove The Cake From The Oven.
It Will Still Have A Runny, Fudgy Core And An Air Pocket Above The Tunnel Of Fudge.
Let It Cool For 15 Minutes.
Press Down On The Cake With A Clean Kitchen Towel To Deflate The Air Pocket.
Run A Knife Around The Edges Of The Cake, And Invert It Onto A Platter To Cool For 45 Minutes.
Slice And Serve.
