Date And Pecan Cake With A Gooey Topping Recipes

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
• 2. In a large bowl, mix by hand the dry cake mix, 1 egg, and melted butter. Pat into the bottom of the greased pan and set aside.
• 3. With electric mixer, beat softened cream cheese, 2 eggs, and vanilla well. Add confectioners sugar and beat well. Pour filling onto cake mixture and spread evenly.
• 4. Sprinkle with chopped pecans.
• 5. Bake for 40 to 50 minutes. You want the center to be a little gooey, so don't over bake.

Steps:

• Sprinkle bicarbonate of soda on dates pour the water over and allow to stand for 15 minutes.
• Sift the flour and baking powder.
• Cream butter and sugar well.
• Add eggs one at a time beating well after each addition.
• Add sifted flour mixture to the egg mixture.
• Fold in the date mixture and pecans into the butter and flour mix Bake in a tube or bundt pan@ 180 celsius for 35-45 minute.
• Allow to cool and pour topping over.
• Decorate with chocolate covered dates and pecans.
• TOPPING:.
• Combine all the topping ingredients in a saucepan and cook on hight for 6-8 minutes.

Steps:

• Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.

Steps:

• Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
• Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
• Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
• Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.