Brown Sugar Pecan Chocolate Take Along Cake Food

BROWNED BUTTER PECAN LAYER CAKE

Steps:

• TOAST THE PECANS:
• Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or silicone baking mat.
• . Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
• . Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
• . Set pecans aside to cool. MAKE THE CAKE LAYERS:
• p id="instruction-step-6″>5. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C). 6.
• In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 7.
• Add the sour cream and vanilla extract and mix until well combined. 8.
• Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 9.
• Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup. 10
• Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 11
• Gently stir 1 cup of the toasted pecans into the batter. 12
• Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs. 13
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. MAKE THE FROSTING:
• id="instruction-step-15″>14. Melt 2 cups of butter in a saucepan over medium heat. It's best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly. 15.
• ook the butter until turns a nice toasty brown. It will foam up at first, particularly since this is a good bit of butter, but it will eventually subside and you'll have browned butter. Some of the brown bits may separate, but that's ok. Once the butter has browned, pour it into a heat-proof bowl and set it in the fridge to cool completely. 16. Brin
• the butter back to room temperature, then add it to a large mixer bowl with the additional 1/4 cup of butter and the shortening. Beat until smooth. 17. Slow
• y add about half of the powdered sugar and mix until smooth. 18. Add
• -5 tablespoons of water and mix until smooth. 19. Slow
• y add the remaining powdered sugar and mix until smooth. 20. Add
• he remaining water, if needed, and mix until smooth. TO ASSEMBLE THE CAKE:
• struction-step-22″>21. Use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Place the first cake on a serving plate or a cardboard cake round. 22. Spread
• about 1 cup of frosting evenly on top of the cake, then top the frosting with 3-4 tablespoons of the remaining toasted pecans. 23. Add th
• second layer of cake, another cup of frosting and 3-4 tablespoons of pecans. 24. Top th
• cake with the remaining layer and frost the cake. Refer to my tutorial for frosting a smooth cake, if needed. 25. Pipe sw
• rls of frosting around the top edge of the cake and press the remaining pecans into the sides of the cake and sprinkle some over the top. Store the cake in an airtight container. Cake is best for 2-3 days.

NANA JOSé'S CHOCOLATE PECAN CAKE

Steps:

• For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
• Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
• Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
• For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

FALLEN CHOCOLATE PECAN CAKE

Steps:

• 8-inch round spring form pan, 2 1/2 inches deep
• Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.
• In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.
• In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.
• Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.
• Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.
• To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!

BROWN SUGAR PECAN CHOCOLATE TAKE ALONG CAKE

Steps:

• Preheat oven to 350*.
• Grease and flour 13x9x2 pans.
• Prepare cake following package directions.for original recipe.
• Add chocolate chips and marshmallows to batter.
• Pour into pan.
• Drizzle melted butter over batter.
• Sprinkle with brown sugar and top with pecans.
• Bake at 350* for 45-55 minutes.
• Serve warm or cool completely.

CHOCOLATE PECAN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350ºF.
• Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
• Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
• Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
• Add the brown sugar and water, stir and bring to a boil.
• Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
• Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
• Add the remaining pecans and mix well.
• Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
• Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
• Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
• Bake for 45-50 min or until tested clean.
• Let stand in pan on a wire rack for 30 minute.
• Run a knife around the inside and outside edges of the cake.
• Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
• Remove pan and replace any pecans that have come off the cake.
• Cool completely, and serve.