Chocolatepecancake Recipes

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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



Old Southern Chocolate Pecan Sheet Cake image

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

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

CHOCOLATE-PECAN COFFEE CAKE

Chocolate and pecans in the crumb top. Chocolate and pecans in the cake. Chocolate and pecans in every bite.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17



Chocolate-Pecan Coffee Cake image

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.

3/4 cup all-purpose flour
1/2 cup finely chopped pecans
2/3 cup light brown sugar
3 tablespoons chopped semisweet chocolate
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup finely chopped semisweet chocolate
1/2 cup chopped finely pecans

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 12



Mini Chocolate-Pecan-Caramel Cheesecakes image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
  • Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
  • For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
  • Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
  • For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
  • Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
  • Allow to thaw at room temperature for 30 minutes before serving.

24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
12 ounces white chocolate, chopped
3/4 cup heavy cream
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips

CHOCOLATE PECAN PRALINE CAKE

A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.

Provided by Angel91805

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 10



Chocolate Pecan Praline Cake image

Steps:

  • Preheat oven to 325.
  • In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
  • In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
  • Bake 50-60 minutes or until ice pick inserted in the center tests clean.
  • Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
  • When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
  • Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
  • Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3

1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1 cup coarsely chopped pecans
18 1/4 ounces duncan hines devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 (16 ounce) cans dark chocolate frosting
1/2-3/4 cup semi-sweet chocolate chips

CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING

This was a recipe I got from one of Oprah's television shows. This is a moist chocolate cake and one you can cut up into squares and eat right out of your hand with a napkin instead of a plate and fork.

Provided by CookingONTheSide

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18



Chocolate Cake With Chocolate-Pecan Frosting image

Steps:

  • To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
  • Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
  • Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
  • Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
  • To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
  • Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.

Nutrition Facts : Calories 677.7, Fat 34.4, SaturatedFat 14.3, Cholesterol 83.4, Sodium 233.9, Carbohydrate 91.6, Fiber 2.8, Sugar 71, Protein 5.8

2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1 pinch salt
8 tablespoons unsalted butter, cut up
8 tablespoons margarine, cut up
1 cup water
1/3 cup unsweetened cocoa powder (not Dutch process)
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
8 tablespoons unsalted butter, cut up
1/3 cup milk, plus
1 tablespoon milk
1/4 cup unsweetened cocoa powder (not Dutch process)
1 lb about 4 1/3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup toasted pecans, coarsely chopped

DOUBLE CHOCOLATE PECAN COOKIES

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11



Double Chocolate Pecan Cookies image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

CHOCOLATE CARAMEL CAKE

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17



Chocolate Caramel Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
  • Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
  • Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
  • Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
  • Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

CHOCOLATE PECAN MERINGUE TORTE

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17



Chocolate Pecan Meringue Torte image

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

CHOCOLATE PECAN CAKE

Categories     Chocolate     Nut     Dessert     Bake     Pecan     Gourmet

Number Of Ingredients 10



Chocolate Pecan Cake image

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.

2 ounces semisweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE

Categories     Cake     Milk/Cream     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cognac/Armagnac     Winter     Chill     Chestnut     Sour Cream     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25



Chocolate Chestnut Torte with Chocolate Cognac Mousse image

Steps:

  • Make ganache:
  • Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
  • Make cake layers while ganache chills:
  • Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
  • Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
  • Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
  • Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
  • Make mousse and assemble torte:
  • Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
  • Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
  • Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
  • Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
  • Glaze cake:
  • Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
  • Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special Equipment
3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated

CHOCOLATE PECAN PIE BARS

This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 9



Chocolate Pecan Pie Bars image

Steps:

  • Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
  • Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
  • Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)
2 cups coarsely chopped pecans

CHOCOLATE TURTLE CAKE

No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 20

Number Of Ingredients 9



Chocolate Turtle Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
  • Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
  • Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

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



chocolate pecan fudge cake image

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)

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CHOCOLATE-PECAN CAKE RECIPE - FOOD AND WINE

From foodandwine.com
Servings 2
Published 2013-12-07
Total Time 30 mins
  • Preheat the oven to 375°. Butter an 8-inch round cake pan. In a medium bowl, whisk the flour with the baking powder and salt. Stir in 1/3 cup of the sugar, the pecans and the chocolate chips. In another bowl, beat the egg with the coconut milk and the 3 tablespoons of melted butter. Whisk in the dry ingredients until combined. Pour the batter into the prepared cake pan and bake for about 22 minutes, or until the cake is springy to the touch. Let the cake cool on a wire rack for 5 minutes before inverting and cutting it into wedges.
  • Meanwhile, in a small saucepan, combine the remaining 1/3 cup of sugar with 2 tablespoons of water and cook over moderately high heat, stirring with a wooden spoon until the sugar is dissolved. Wash down the sides of the pan with a moistened pastry brush. Cook the sugar until it becomes a medium-amber, about 4 minutes. Off the heat, carefully stir in the remaining 1 tablespoon of butter and the heavy cream. Drizzle the caramel sauce over the cake wedges and serve.


CHOCOLATE PECAN PIECAKEN - THE DOMESTIC REBEL

From thedomesticrebel.com
  • Preheat oven to 350° degrees F. Liberally grease a 9" or 10" springform pan with cooking spray. For easier removal, I also like adding a round of parchment paper to the bottom of the cake pan.
  • Prepare the cake batter according to box instructions. Pour half of the batter into the prepared pan. Remove any packaging from the pie and place it upside down into the cake batter in the pan. Pour the remaining cake batter over the pie.
  • Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. I recommend checking at the 30 minute mark to see if it is browning too quickly; if so, tent loosely with foil. Cool the cake in the pan completely.


CHOCOLATE PECAN PIECAKEN {THE ULTIMATE HOLIDAY DESSERT}

From tornadoughalli.com


CHOCOLATE-PECAN CAKE - RACHAEL RAY IN SEASON

From rachaelraymag.com
  • Preheat oven to 350 degrees . In large saucepan, melt 11/2 sticks butter, chocolate, granulated sugar, 1/3 cup cocoa and 1 cup water over medium, whisking until smooth and warm.


CHOCOLATE CAKE RECIPE - MARTHA STEWART

From marthastewart.com
  • Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
  • Tiny and Tasty: Cupcakes are great for parties at school -- they require no cutting, and liners come in all different sizes and designs. After you make the chocolate-cake batter, fill each liner so it's three-quarters full. Our recipe will yield about 30 standard-size cupcakes; bake at 350 degrees for 40 to 45 minutes (25 to 35 minutes for mini sizes). Once cool, cover them with your favorite frosting.


CHOCOLATE AND PECAN PIE - GOOD HOUSEKEEPING

From goodhousekeeping.com
  • Lightly dust the worktop with flour and roll out the shortcrust pastry to the thickness of a £1 coin.


CHOCOLATE PECAN OOEY GOOEY BUTTER CAKE - OMG CHOCOLATE ...

From omgchocolatedesserts.com
  • To make the bottom layer, stir together brownie mix, ½ cup melted butter and 1 egg. The mixture should be thick. If it’s not come together add 1 tablespoon of water at the time, until everything is well blended, but to stay thick. Pat the mixture on the bottom of the pan to make an even layer.
  • To make the Pecan pie filling mix together 3 eggs, sugar and brown sugar, vanilla, melted butter and corn syrup until well blended. Fold in pecans and spread over the bottom layer.


CHOCOLATE PECAN PIE CAKE - MY CAKE SCHOOL

From mycakeschool.com
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.


CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM

From pillsbury.com
  • Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
  • In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
  • Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.


SALTED CARAMEL AND PECAN CHOCOLATE CAKE - TAMING OF THE SPOON

From tamingofthespoon.com
  • Lightly coat the inside of one 9 by 1-1/2 inch round cake pan with melted butter. Line the bottom of the pan with parchment paper; then lightly coat the parchment paper with more melted butter. Set aside.
  • Put the cream in a small saucepan and warm it over low heat. Adjust the heat to keep the cream warm while you cook the sugar. Whisk together sugar and water in a large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and bring mixture to a boil. Using a basting brush dipped in water, brush the sides of the pan down to dissolve any sugar crystals that form. Boil until the mixture turns a dark golden color, tilting the pan slightly to ensure the sugar cooks evenly, about 10 minutes.


CHOCOLATE PECAN CAKE - SPICEDBLOG.COM

From spicedblog.com
  • Chop 2 cups of the pecan halves and spread onto one half of a sheet pan. Spread remaining ½ cup of whole pecan halves onto other half of sheet pan. Bake at 350°F for 6-8 minutes, or until pecans are fragrant and lightly toasted. Set pecans aside.


CHOCOLATE PECAN PIE - SAVOR THE BEST

From savorthebest.com
  • Place the flour, butter, and salt in a food processor and pulse with the blade attachment until the mixture is the size of peas. Slowly add the ice water ½ tablespoon at a time, pulsing the blade. After 3 tablespoons are added, pour the mixture out on the counter that has been covered with plastic wrap. The mixture should seem dry but will hold together when gently squeezed in your hand. Use the plastic wrap to fold the dough onto itself and shape it into a round disk. Add additional ice water if needed but don’t get it too wet or the crust will be tough.
  • Once a round disk is formed, cover it in the plastic wrap and place it in the refrigerator for at least 1 hour.
  • Remove the dough from the refrigerator and let it sit for 5-10 minutes to soften up a bit. Roll the dough out on a floured surface to about 12 inches in diameter (check the dough occasionally as you roll to ensure it is not sticking to the surface, adding more flour as needed).


CHOCOLATE PECAN CAKE - VEENA AZMANOV

From veenaazmanov.com
  • In a microwave-safe bowl, melt the chocolate, butter, and honey until smooth. Honey gives it a nice shine.


CHOCOLATE PECAN CAKE MIX COOKIES - BINGE WORTHY BITES

From bingeworthybites.com
  • In a large bowl, or stand mixer stir cake/brownie mix, melted butter, egg, vanilla and coffee until well combined.


AMAZING CHOCOLATE PECAN PIE RECIPE - PRETTY. SIMPLE. SWEET.

From prettysimplesweet.com
  • To make the dough: (for step-by-step recipe with photos click here) Process flour, salt, and sugar in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add 3 tablespoons water and keep pulsing, adding more water as needed until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
  • Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a 1-inch thick disc. Wrap with plastic wrap and refrigerate for 1-2 hours.
  • Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch circle, then place gently into a 9×2-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 30 minutes.


CHOCOLATE WALNUT CAKE RECIPE - EATINGWELL

From eatingwell.com
  • Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.
  • Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.
  • Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.


CHOCOLATE-PECAN CAKE - INDIANA CONNECTION
Grease and flour two 8- or 9-inch cake pans. Sprinkle 1 cup chopped pecans evenly over bottom of pans. With an electric mixer, mix 1 pudding-included white cake mix, 1 1/4 cups water, 1/4 cup vegetable oil and 3 egg whites. Spoon a quarter of the cake batter over each nut-lined pan. Sprinkle each with 2 oz. of grated bittersweet chocolate.
From indianaconnection.org


CHOCOLATE PECAN LAYER CAKE - PAULA DEEN - SOUTHERN FOOD
Directions. 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 ...
From pauladeen.com


FOOD | WARRENTON, VA - MANTA.COM
Food. Manta has 8 businesses under Food in Warrenton, VA. Featured Company Listings. Totally Cookies and Cakes. 6510 Lancaster Drive. Warrenton, VA (540) 252-9105. Visit Website. CLAIMED Birthday. Cookies. Cookies. Parties. Wedding Cakes ...
From manta.com


2022 COST OF LIVING CALCULATOR FOR FOOD AND GROCERIES ...
Food & Groceries in Grand Junction, Colorado are 7.0% cheaper than Warrenton, Virginia. Cost of Living Indexes: Warrenton, VA: Grand Junction, CO: Difference: Food & Groceries Overall: 109.3: 101.7: 7.0% less: Meats: Bakery: Dairy: Produce: Ready to eat, snacks, beverages: Other: 100 = National Average (Below 100 means cheaper than the US average. Above 100 means …
From bestplaces.net


GERMAN CHOCOLATE CAKE POPS RECIPE - MOMS & MUNCHKINS
This is perfect and I’m going to make these for the Fourth of July but change to white chocolate and food color the coconut red ,white,blue. This will totally surprise him. Reply. Cheryl. July 4, 2016 at 10:14 pm I hope you enjoyed them! Sounds like a fun party treat for today’s celebrations. Reply . Laura. July 29, 2018 at 9:20 am Hi, this sounds delicious, would …
From momsandmunchkins.ca


BEST TEXAS SHEET CAKE - CHOCOLATE SHEET CAKE RECIPE
Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 ...
From thepioneerwoman.com


WALNUT CHOCOLATE BUNDT CAKE - CALIFORNIA WALNUTS
Preparation. Preheat oven to 350°F. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool. Transfer to the bowl of a mixer and lightly beat in ...
From walnuts.org


CHOCOLATE PECAN LAYER CAKE - IMPERIAL SUGAR
After 5 minutes turn upside down on plastic food lined surface and allow to cool completely before filling or frosting, about 1 hour. Meanwhile prepare brown sugar pecan buttercream. Using a whip attachment, mix butter until light and fluffy. Add brown sugar, and salt keep mixing for 2 minutes. Add evaporated milk in about 8-10 increments. Start with a few tablespoons at a time and wait …
From imperialsugar.com


CHOCOLATE PECAN CAKE RECIPE BY 10MIN.CHEF | IFOOD.TV
Chocolate Pecan Cake. By: 10min.chef. Keto Low Carb Candied Pecans. By: LowCarb360. Betty's Pecan Pie Cake -- Easter. By: Bettyskitchen. Chocolate Pecan Pie . By: LeGourmetTV. Betty's Brownie Gold Mines. By: Bettyskitchen. Betty's Fabulous Pecan Pie--40-Year-Old. By: Bettyskitchen. Gran's Pecan Pie ...
From ifood.tv


BUY GOURMET AND DARK CHOCOLATE ONLINE AT CHOCOLATE SHOP
This world famous gourmet pecan candy has been Featured on the Food Network show Unwrapped several times. The hand made combination of our individu... View full details Quick look Choose options $24.99 Dark Chocolate Caramillicans (Turtles) 16oz Gift Box- 24 pieces MillicanPecanCompany, Inc. Our Dark Chocolate Pecan Caramillicans (similar to Turtles) are …
From chocolate.org


CHOCOLATE PECAN CAKE RECIPES ALL YOU NEED IS FOOD
Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.
From stevehacks.com


NAKED GERMAN CHOCOLATE CAKE - THE ... - THE MOUNTAIN KITCHEN
Turn off the heat. Stir in the coconut, vanilla, and toasted pecans. Transfer the mixture to a medium-size bowl. Allow the frosting to sit for about 45 minutes, stirring occasionally, or until cooled enough to spread. Spread the coconut-pecan frosting between the layers, on the top and side of the cake.
From themountainkitchen.com


48 CHOCOLATE PECAN PIES IDEAS | COOKING RECIPES, RECIPES, FOOD
May 14, 2020 - Explore Christina Logan Patton's board "Chocolate Pecan Pies" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.ca


PECAN CHOCOLATE AND CARAMEL SQUARES RECIPE | SBS FOOD
1. To make sugar-coated pecans, preheat oven to 160°C and line a tray with baking paper. 2. Combine sugar and water together in a saucepan over medium-high heat and bring to the boil.
From sbs.com.au


900+ FOOD IDEAS IN 2022 | FOOD, RECIPES, COOKING RECIPES
Ginger Sticky Toffee Pudding Cake from The Food Charlatan. This is a classic English dessert! The chopped dates make it incredibly moist as is, but then we go and dump buttery caramel sauce all over the top of it while it's warm. It's ridiculous and you will love it! #cake #pudding #english #englishpudding #toffee #sticky #ginger #recipe #easy #baked #dates #traditional …
From pinterest.ca


AUNTIE'S CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING
Position a rack in the center of the oven and preheat to 350°F. Lightly butter and flour a 13 x 9-inch baking pan, tapping out the excess flour. Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In a medium saucepan, bring the butter, margarine, water and cocoa to a boil over high heat, stirring to dissolve ...
From oprah.com


CHOCOLATE PECAN CAKE - SHUTTERBEAN
Chocolate Pecan Cake. Preheat oven to 350 degrees F . In large saucepan, melt 1 1/2 sticks butter, chocolate, granulated sugar, 1/3 cup cocoa and 1 cup water over medium, whisking until smooth and warm. Let cool, 10 minutes. Grease bottom and sides of 9-by-13-inch metal baking pan.
From shutterbean.com


RECIPE: PECAN DIPPED CHOCOLATE CAKE - DUNCAN HINES CANADA®
1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix; 1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting; 25 to 30 pecan halves; Directions. Preheat oven to 350°F. Grease and flour 13 x 9 x 2-inch pan. Prepare, bake and cool cake according to package directions. Measure 1/4 cup frosting into small microwave-safe bowl. Microwave on high power …
From duncanhines.ca


EASY CHOCOLATE PECAN-COCONUT BUNDT CAKE - BEST OF BS
My husband is diabetic so I have made some changes. I use sugar free chocolate devils food cake mix. I add sugar free chocolate morsels to the batter. And I melt sugar free chocolate frosting to pour on the cake. So the only thing not sugar free is the coconut pecan frosting. It is a huge hit in my household. And yes we do like chocolate. I am actually making it …
From bestofbs.com


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