CHOCOLATE PECAN CAKE
What a cake! It's a moist and soft chocolate cake with a caramelized pecan icing. Pouring the icing over the warm cake makes it irresistible. This should definitely be served warm so the gooey frosting is at optimal gooeyness. Grab a glass of milk and enjoy.
Provided by Teresa Edwards
Categories Chocolate
Time 50m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.
- 2. For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy.
- 3. Add eggs, 1 at a time, beating well after each addition.
- 4. Sift flour, baking powder, and salt together in another bowl.
- 5. Add to creamed mixture, continuing to beat.
- 6. Add vanilla and chocolate syrup to batter and mix well.
- 7. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.
- 8. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes.
- 9. Remove from heat and stir in vanilla and nuts.
- 10. Pour over warm cake.
CHOCOLATE PECAN COFFEE CAKE - JUST RIGHT FOR ANY TIME!
Not yer average "okay, serve me for breakfast" coffeecake, this one screams: "Darhling, you simply MUST serve me as I am bursting with delicious flavors!" Calorie counters and carb-busters should cut smaller pieces--everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006.
Provided by Debber
Categories Breads
Time 1h20m
Yield 1 spring-form pan, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.
- Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.
- Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary.
- Add eggs one-at-a-time, beating well after each is added; add vanilla.
- Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.
- Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.
- Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.
- Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.
- Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes.
- Serve warm.
Nutrition Facts : Calories 543.9, Fat 27.9, SaturatedFat 15.6, Cholesterol 84.3, Sodium 309.1, Carbohydrate 70.3, Fiber 2.2, Sugar 41.8, Protein 6.3
PECAN COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
- In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
- Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
- Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
CHOCOLATE-PECAN COFFEE CAKE
Chocolate and pecans in the crumb top. Chocolate and pecans in the cake. Chocolate and pecans in every bite.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
CHOCOLATE PECAN CAKE
Steps:
- Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
- In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
- In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
- In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
- Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
- Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
- Just before serving, dust cake with confectioners' sugar.
CHOCOLATE PECAN PIE CAKE
This cake has a nice surprise in the center. It will definitely cover your cravings for chocolate cake and pecan pie! Adapted from "Making Life Delicious" blog. My photo's.
Provided by Diane Atherton
Categories Pies
Number Of Ingredients 21
Steps:
- 1. INGREDIENTS YOU WILL NEED.
- 2. Fully bake a pecan pie (or buy one already bake) preferably in a disposable pie tin (so you can take it out easily later). Let it cool to room temperature. NOTE: if you bake your own pecan pie, I would recommend that you put parchment paper on the bottom of the pan. The first time I made this cake, my pie stuck and I had to cut in to 4 pieces. That did not change the taste of the cake, it was still delish!!
- 3. Preheat your oven to 350F degrees. Grease your cake pan and line the bottom with a piece of parchment paper. NOTE: The first time I baked this cake, I used an aluminum mold and it worked fine. I have since purchased a 10 X 3-inch springform pan and I must say I prefer it over the aluminum mold.
- 4. In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside.
- 5. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- 6. In a standing mixer with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the wet ingredients, beating well after each addition.
- 7. Spoon 1/3 of the batter evenly into the bottom of the cake pan. Take the pecan pie out of the tin (you may need to cut it out, so it might make sense to bake your pie in a disposable pie tin) and place it right side up on top of the batter. I thought that the pie might sink to the bottom either now or during baking, but like a ship, it sailed on top.
- 8. Cover the top and sides of the pie with the remaining batter. You may want to thwack the cake on the counter a couple of times to make sure there are no air pockets hiding between the pie and the side of the cake pan. Don't skip doing this to get the air bubbles out! Smooth the top.
- 9. Bake in a 350 F degree oven for 30-35 minutes or until a toothpick inserted at THE EDGE of the pan comes out with just a few crumbs. NOTE: You are testing the sides because the pie is in the center and that will alter your results. NOTE 2: Ovens vary and I baked my 1st cake an addtional 10 minutes. I've since made my 2nd cake and found additional minutes were required. Don't start testing until you've baked at least 30 minutes. NOTE 3: Don't let the photo turn you away, this will be the bottom of the cake.
- 10. Let the cake cool in the pan for 15 minutes the turn it out upside down onto a cooling rack to cool completely. When the cake is cool, it's time to make the ganache frosting.
- 11. MAKING THE GANACHE FROSTING: Place the chopped chocolate in a bowl.
- 12. Heat the cream to a simmer then pour over the chocolate.
- 13. Let it sit for 1 minute then gently stir until the all the chocolate is melted and the ganache is smooth. Let it sit at room temperature for 25-35 minutes stirring occasionally until it is frosting consistency. NOTE: It took about 45 to 55 minutes for this to come to a good frosting consistency.
- 14. Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans. NOTE: I placed waxed paper strips around cake before frosting for easy clean up.
- 15. NOTE: Make sure the cake and pie in center is completely cooled before frosting and cutting.
OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
- Mix 2 cups white sugar, flour, and salt in a mixing bowl.
- Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
- Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
- Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
- While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g
DARK CHOCOLATE PECAN CAKE
Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. -Laura Draper, Garfield, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate., In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. , Pour over pecans. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.
Nutrition Facts : Calories 669 calories, Fat 40g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 428mg sodium, Carbohydrate 73g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.
PECAN COFFEE CAKE
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream to butter mixture, beating on low speed after each addition just until combined.
- Sprinkle half of the Coconut-Pecan Topping in the prepared pan. Spoon half of the cake batter in mounds over the coconut mixture. Carefully spread to an even layer. Sprinkle with remaining Coconut-Pecan Topping. Spoon on remaining cake batter and spread to an even layer.
- Bake for 55 to 65 minutes or until a long wooden skewer inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Invert cake and remove pan; serve warm.
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