Nana Josés Chocolate Pecan Cake Recipes

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.

Steps:

• 1. For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter. 2. Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool. 3. 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. 4. 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. Yield: 8 to 10 servings.

Steps:

• Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
• Chocolate Frosting.
• Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner's sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.

Steps:

• 1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
• 2. Sift flour, baking powder and salt together in a medium bowl.
• 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
• 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.).
• 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
• Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.
• Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.