CHOCOLATE PECAN LAYER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.
- Stir together the cocoa and boiling water until the cocoa dissolves.
- In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat 2 sticks butter and 2 cups light brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for 1 minute more. Beat in the eggs, 1 at a time. Beat in 2 teaspoons vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition.
- Divide the batter between the pans. Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.
- For the filling: Combine 1 1/4 sticks butter, 1 1/3 cups light brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in 3/4 teaspoon vanilla. Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
- For the frosting: Melt 3/4 stick butter in a small saucepan over medium heat and stir in the dark brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and 1 teaspoon vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans. Store in an airtight container at room temperature. The cake will keep for 3 to 5 days.
PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
- Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
- Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
- Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
- Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
- Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.
VERY RED VELVET CAKE WITH CREAM CHEESE ICING AND PECANS
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Provided by Dora Charles
Categories Juneteenth Cake Birthday Bake Cream Cheese Pecan Buttermilk Peanut Free Vegetarian
Yield Serves 12-16
Number Of Ingredients 15
Steps:
- To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
- Sift the flour with the baking soda.
- In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
- Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
- Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they're cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
- To make the icing: Combine everything in a medium bowl and mix well until very smooth. It's best to use the icing right away, when it's soft and spreadable.
- Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
- Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it's ready, people want to dive right in.
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 FILLING
Make and share this Pecan Filling recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat eggs until light. Mix sugar and flour to the eggs.
- Beat again.
- Add syrup, vanilla, salt, and pecans.
Nutrition Facts : Calories 2764.5, Fat 86.3, SaturatedFat 10.8, Cholesterol 634.5, Sodium 804.5, Carbohydrate 511.1, Fiber 9.9, Sugar 181.7, Protein 29.6
CHOCOLATE KAHLUA CAKE WITH PECAN FILLING
I made this for my boyfriend's mother on her birthday. I was trying to impress her and everybody else and this cake did the trick. It takes some time, but it is so worth it.
Provided by Hypothermiakid
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
- Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
- Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
- Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
- Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
- For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
- Cook over medium heat, stirring constantly until thick.
- Remove from heat and stir in salt, vanilla and pecans.
- Once the cake and the filling have cooled, spread a thick layer between the cakes.
- For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
- Beat in the cream and vanilla.
- Add small amounts of hot water until desired consistency is reached.
- Spread over entire cake.
Nutrition Facts : Calories 924.7, Fat 37.4, SaturatedFat 11.7, Cholesterol 158.8, Sodium 744.6, Carbohydrate 134.9, Fiber 5.1, Sugar 103.5, Protein 10.2
ROYAL BLUE VELVET CAKE
I was on FaceBook and the stunning photo for this popped up on the side bar. I just had to make this! EXPERT TIPS: To achieve the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color. Paste food color will create the royal blue velvet color; liquid or gel food color may not get you the desired results. My grocery store didn't carry the food color pastes; I found them at a crafts store in the Wilton baking section; they are also called "icing color". This cake is so fun to make, present, and delicious enough that this may become my signature cake in the future. I recommend making it way in advance as it needs time to "sit" in order to control the cake layers from the frosting and to harden the candy garnish. NUTRITION INFORMATION per serving: Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 9g, Trans Fat 1/2g), Cholesterol 75mg; Sodium 340mg, Total Carbohydrate 53g (Dietary Fiber 0g, Sugars 39g), Protein 3g; Percent Daily Value: Vitamin A 8.00%, Vitamin C 0.00%, Calcium 8.00%, Iron 4.00%, Exchanges: 1 Starch, 0 Fruit, 2 ½ Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0 Very Lean Meat, 0 Lean Meat, 0 High-Fat Meat, 3 ½ Fat, Carbohydrate Choices 3 ½, Percent Daily Values are based on a 2,000 calorie diet.
Provided by mersaydees
Categories Dessert
Time 1h34m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F Prepare three 8-inch round cake pans by greasing and lightly flouring the bottoms and sides; alternatively, spray with baking spray with flour.
- Add cake ingredients to large bowl and beat with electric mixer on low speed about 30 seconds. Increase speed to medium and beat 2 minutes, scraping bowl occasionally.
- Divide batter among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
- Add marshmallow crème into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
- If needed, trim tops of 2 cake layers to flatten before assembling. Place one cake layer, top side down, on cake plate; spread with 1/3 cup frosting. Top with second layer, top side down; spread it with 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Cover loosely for storing.
- For the optional candy garnish, line a cookie sheet with foil and spray with cooking spray. Add sugar, corn syrup, and water to 2-quart saucepan and stir together over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold forms hard, brittle threads. Remove from heat and stir in desired amount of blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.
CHOCOLATE VELVET CAKE WITH COCONUT-PECAN FROSTING
This is a recipe I got out of a southern living book and I made it for my Family and they loved it... Now everybody wants the recipe, very moist and delicious.
Provided by Teresa Howell
Categories Cakes
Number Of Ingredients 10
Steps:
- 1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted ( about 1 1/2 minutes total time). Stir until smooth.
- 2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- 3. Stir together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
- 4. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.
- 5. COCONUT-PECAN FROSTING 1 (12-ounce) can evaporated milk 1 1/2 cups sugar 3/4 cup butter 6 egg yolks 1 1/2 teaspoons vanilla extract 2 cups chopped pecans, toasted 1 1/2 cups sweetened flaked coconut Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
CHOCOLATE PECAN FUDGE CAKE
a great cake for desserts, or birthday partys!delisious and moist
Provided by millie100
Time 1h35m
Yield Makes Cake
Number Of Ingredients 0
Steps:
- grease 3 tins, sift flour, cocoa, baking powder in a bowl. add butter, sugar, eggs, and vanilla. Beat for 2 mins till smooth and paler colour. Divide the mixture into tins and bake at 180 celcius for 25 min roughly ( until risen) then leave to cool
- for filling whip cream, of use squirty cream. roughly chop the nuts. Place one cake and spread with quater of cream and some nutella. scatter with half the nuts, and then spread with another quater of cream and place the second cake on top. cover this cake the same, and then place 3rd cake ontop.
- for icing break chocolate and place in saucepan with butter and milk and heat gently til melted, remove from heat and beat in icing sugar. Leave to cool then spread over top of cake.
- scatter grated white chocolate ontop and decorate with strawberrys ( optional)
PECAN FILLING FOR CHOCOLATE VELVET CAKE
Make and share this Pecan Filling for Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories < 30 Mins
Time 27m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Whisk together first 6 ingredients in a 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat.
- 2. Whisk in pecans, butter, and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming; chill 4 hours.
- Yield.
- 3 cups.
Nutrition Facts : Calories 251.7, Fat 14.2, SaturatedFat 5, Cholesterol 81.8, Sodium 95.2, Carbohydrate 30.9, Fiber 0.9, Sugar 14.8, Protein 2.6
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