Chocolate Pecan Piecaken Recipes

CHOCOLATE PECAN PIECAKEN

Steps:

• Preheat oven to 350.
• Prepare a 10" spring-form pan with non stick cooking spray, set aside.
• In large bowl mix together your cake mix, milk, butter and eggs.
• Pour half of your mixture in your prepared pan.
• Turn your pie face down into pan and cover with remaining cake mix and drop down on counter a few times to make sure the mix covers the whole pie.
• Bake in oven for about 60 minutes, checking after 30 minutes and placing tin foil over the top if the edges are getting too done. (Some may need more baking time, this all depends on your oven. Keep checking for doneness with toothpick inserted into center, once it comes out clean it's done).
• Remove from oven and let cool for about 10 minutes, then take the sides off of your pan and let cool completely.
• Meanwhile to make ganache add your chocolate chips to a bowl.
• Heat up your heavy cream slightly until just boiling, in microwave or on stove.
• Pour over your chocolate chips and cover for about 5-7 minutes.
• Stir you cream into your chocolate, when almost all melted together add your vanilla and continue to stir until smooth.
• Set aside to cool slightly, about 15 minutes.
• Pour over your cooled cake letting some of the ganache drip down the sides.
• Let chocolate set for about another 15 minutes.
• Decorate top with pecans if desired.
• Cut and serve!

CHOCOLATE PECAN PIE CAKE

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.

PIECAKEN

Steps:

• Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray.
• Mix the cake batters according to the box directions.
• Pour about 1 cup of the chocolate cake batter in one of the cake pans. Remove the custard pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
• Pour about 1 cup of the strawberry cake batter in a second cake pan. Remove the lemon pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
• Pour about 1 cup of the vanilla cake batter in a second cake pan. Remove the cherry pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
• Bake the cakes until the centers are sturdy when the cakes are gently shaken and the cakes start to pull away from the edges of the pans, 40 to 50 minutes.
• Let the cakes cool in their pans for 30 minutes, then remove from pans and place the cakes on racks. Let cool completely, about 4 hours.
• Trim the tops of the cakes with a serrated knife so they are level, making sure not to cut it too far down and cut into the pie.
• Place the vanilla cake layer on a plate or cake stand. Place the strawberry layer on the vanilla cake layer and then place the chocolate cake layer on top of the strawberry layer.
• Frost the outside of the cake with the Vanilla American Buttercream.
• Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

CHOCOLATE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

CHOCOLATE PECAN PIE CAKE

Steps:

• For the first part: Lightly grease the sides only of a 10x13 pan.
• Mix the first 3 ingredients and place in pan, bake for 20 minutes at 350; let cool.
• Then mix together the remaining ingredients.
• Pour over baked layer and bake 45 minutes at 325 (reduced temp from above).
• If center is not set by then, turn off oven and leave in for 15 minutes; remove and let cool.