JANE'S CHEESY PECAN CAKE
This dessert transforms a yellow cake mix into a completely different cake. The cake itself is buttery (thanks to butterscotch pudding added to the batter). Once baked, the cake has a nice gooey middle with bits of pecans throughout. It reminds us of butter pecan ice cream. The topping is unusual but fantastic. It's a mix of...
Provided by Jane Manookin
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Chop pecans to your desired texture.
- 2. Toast in a dry skillet over medium heat until crisp and fragrant.
- 3. Meanwhile, place cheese, margarine, and marshmallows in a glass dish in microwave oven (cover with a paper towel). Melt for 4 minutes on 25% power.
- 4. Stir. It's ok if the marshmallows are still a little lumpy.
- 5. While pecans toast and cheese melts, combine cake and pudding mixes. Add eggs. Slowly moisten with milk.
- 6. Pour milk until a thick batter is achieved.
- 7. Spread cake batter in a 9x13 baking dish. Sprinkle with toasted pecans.
- 8. Then sprinkle with brown sugar. It's ok to have some clumps with bare batter peeking through.
- 9. Finally, pour or spoon cheese mixture over top in rivulets.
- 10. Bake at 350 degrees for 25-30 minutes, until cheese is barely scorching and a toothpick inserted in the middle comes out clean. (Be sure to stick the toothpick in a spot of cake only.)
- 11. Cool (or don't) and enjoy!
PA JUNE'S PECAN PRALINES
My husbands grandfather was a great cook, I made sure I kept his recipes..
Provided by Iris Bonanno
Categories Candies
Time 25m
Number Of Ingredients 5
Steps:
- 1. In medium saucepan cook milk & sugar on high until boiling. Turn heat down to medium low and cook about 5 minutes, stirring constantly. Add butter & pecans and bring back to a boil, turn down to medium low again & cook for 15 minutes. Remove from heat, add vanilla.
- 2. Spoon onto wax paper and let set until hard.
MAJESTIC PECAN CAKE
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.-Karen R. Jones, Claypool, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., Spread filling between cake layers. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 486 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 301mg sodium, Carbohydrate 76g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
PA JUNE'S PECAN CAKE
Has been a family favorite for many many years.
Provided by Iris Bonanno @GumboLady
Categories Cakes
Number Of Ingredients 8
Steps:
- Prepare cake mix according to box directions adding 1 tsp. almond extract. Make 4 layers. Cook and let cool.
- Frosting: Cook 2 cups sugar with evaporated milk until mixture pulls away for the pot. (Black iron pot is the best) Add 2 cups pecans. Remove from heat, add 1 teaspoon butter and 1 teaspoon almond extract, stir until shiny.
PECAN POUND CAKE
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
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