Pecan Pie Cake Iii Recipes

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CHOCOLATE PECAN PIE III



Chocolate Pecan Pie III image

A different flavor - this pecan pie has cocoa in it.

Provided by Ruth

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ cup margarine, melted
1 cup light corn syrup
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
  • Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g

STICKY PECAN PIE CAKE



Sticky pecan pie cake image

Love pecan pie? This bake is for you - a moreish pecan pie cake with cinnamon and maple syrup flavours and a decadent soft cheese topping

Provided by Esther Clark

Categories     Dessert

Time 1h35m

Number Of Ingredients 17

220g unsalted butter
200g light muscovado sugar
100g golden syrup
100g maple syrup
½ tsp vanilla paste
2 eggs, lightly beaten
300ml milk
70g pecans, chopped
1 tsp ground cinnamon, plus extra to serve
350g self-raising flour
½ tsp bicarbonate of soda
½ tsp salt
150g unsalted butter, softened
200g icing sugar, sieved
50g maple syrup, plus extra to drizzle
150g soft cheese
30g pecans, chopped

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round, springform cake tin with a knob of the butter and line the base with baking parchment. Put the remaining butter in a pan with the muscovado sugar and both syrups. Stir over a medium heat until melted together. Leave to cool a little.
  • Pour the mixture into a large bowl and whisk in the vanilla, eggs and milk. Fold in the nuts, the cinnamon, flour, bicarb and salt. Tip into the prepared tin and bake for 50-55 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
  • To make the icing, beat together the butter, sugar and maple syrup until light and fluffy, then quickly beat in the soft cheese. Spoon and swirl the icing onto the cooled cake, then top with the chopped pecans, a pinch of cinnamon and an extra drizzle of maple syrup, if you like.

Nutrition Facts : Calories 780 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

PECAN PIE CAKE I



Pecan Pie Cake I image

A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.

Provided by Cathy

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 20

Number Of Ingredients 11

½ cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
½ cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • Reserve 3/4 cup cake mix for second layer. Set aside.
  • For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
  • Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
  • For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
  • Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g

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