Fallen Chocolate Pecan Cake Food

CHOCOLATE-PECAN COFFEE CAKE

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.

CHOCOLATE PECAN CAKE

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.

DARK CHOCOLATE PECAN CAKE

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.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

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.

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.

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 PIECAKEN

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.