COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
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
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.
AMAZING PECAN COFFEE CAKE
Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.
Provided by DWBH
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
- To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 52.7 g, Cholesterol 85.2 mg, Fat 29.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 279.9 mg, Sugar 34.6 g
CHOCOLATE CHIP-PECAN COFFEE CAKES
We used jumbo muffin cups to create single-serving coffee cakes made with chocolate chips and pecans.
Provided by Brooke Lark
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 6 jumbo muffin cups with baking spray with flour.
- In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Stir in 1 cup chocolate chips and 1/2 cup pecans. Divide batter evenly among muffin cups.
- In small bowl, stir together 1/3 cup Bisquick mix, the brown sugar, cinnamon and butter with fork until crumbly. Stir in 1/4 cup pecans and 2 tablespoons chocolate chips. Sprinkle topping over batter in cups.
- Bake 16 to 20 minutes or just until tops spring back when lightly touched. Cool 5 minutes. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : ServingSize 1 Serving
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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DARK CHOCOLATE PECAN COFFEE CAKE- BAKER BETTIE
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4.6/5 (7)Category All RecipesServings 12Total Time 1 hr 30 mins
- Preheat the oven to 350 F. Spray a 9X13 inch baking dish with vegetable oil spray and line the bottom with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), mix together the flour, both sugars, the butter and the salt until the mixture resembles coarse meal.
- To make the crumb topping, transfer 1 1/2 cup of the mixture to a small bowl and stir in the toasted pecans, chocolate, 2 tsp of espresso powder, and 1 tsp of the cinnamon. Set aside.
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5/5 (1)Category CakesServings 10Total Time 1 hr 6 mins
- For the chocolate pecan filling and topping: Place brown sugar, pecans and cinnamon in food processor. Cover and pulse until nuts are coarsely chopped. Transfer 3/4 cup of mixture to small bowl and stir in chopped chocolate for filling, set aside. To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
- For the cake: Place a rack in the center of the oven and preheat oven to 325°F. Butter bottom and sides of 9-inch springform pan or a 9x9x2 square pan. Spray pan with cooking spray and set aside.Sift flour, baking powder, baking soda and salt into medium bowl and set aside. In an electric mixer fitted with the paddle attachment, beat butter at medium-high speed in mixing bowl for 1 minute or until creamy. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and add 1/3 of the flour mixture. When incorporated add the buttermilk, then another 1/3 of the flour mixture, followed by the greek yogurt. And end with the flour mixture. Mix until just combined. Do not overmix.
- Bake: Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping. Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean or with just a few crumbs. Mine took 55 minutes. Let cake cool in pan set on wire rack for 10 minutes. Remove side of pan and cool completely before serving (about 2 hours).
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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.
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- 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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