PECAN CHIP TUBE CAKE
This is a fun recipe you can make with kids. They will love sprinkling the pecans, chocolate chips and marshmallows over the batter, and they'll be so proud of the final result. Plus, the cake comes together in minutes and feeds a crowd. -Janet Keppinger, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half of the batter into a greased and floured 10-in. tube pan. Combine pecans and chocolate chips; sprinkle half over batter. Top with marshmallows and remaining batter; sprinkle with remaining pecan mixture., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate.
Nutrition Facts : Calories 438 calories, Fat 29g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 314mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN PIE CHIFFON CAKE
This cake is for all those pecan pie lovers who find pecan pie a little too rich or sweet. Chiffon cakes are similar to angel food but use whole eggs rather than whites and usually have some oil to enrich them.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don't deflate.)
- Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don't do this ahead of time or the egg whites will deflate).
- Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
- Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
- Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
- Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
- When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.
LANE CAKE
After winning first prize at the county fair in Columbus, Georgia, Lane Cake cake also earned the name "Prize Cake." It's considered a classic Southern cake.
Provided by Cheryl Day
Yield Serves 12 to 16
Number Of Ingredients 19
Steps:
- To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the flour, baking powder, and salt into a large bowl. Set aside.
- In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
- Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
- Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
- Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
- While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
- In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
- Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
- Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
- To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
- To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
- The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.
CINNAMON-CHIP AND PECAN LOAF CAKE
Provided by Rosemary Leicht
Categories Bread Cake Nut Breakfast Brunch Bake Winter Family Reunion Cinnamon Potluck Bon Appétit Ohio Sugar Conscious Kidney Friendly Vegetarian Pescatarian Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan. Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel).
- Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel.
- Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cake out onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.
WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING
Provided by Danny Murry
Categories Cake Chocolate Dessert Vegetarian Kid-Friendly Coconut Pecan Birthday Bon Appétit New York Small Plates
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
- Make frosting:
- Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
- Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
PECAN CHOCOLATE CHIP POUND CAKE
Make and share this Pecan Chocolate Chip Pound Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 2h
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 478, Fat 24.9, SaturatedFat 12.3, Cholesterol 106.4, Sodium 192.2, Carbohydrate 61, Fiber 1.9, Sugar 40.7, Protein 6.1
PECAN-CHOCOLATE CHIP POUND CAKE
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way-unless you have some real "chocoholics"! I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 385 calories, Fat 20g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 188mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
FILLING'S IN THE MIDDLE YELLOW CAKE
Start with a yellow cake mix made richer with the addition of sour cream. Filled with a pecan, chocolate chip, marshmallow filling and topped with pecan chocolate chip mixture. No icing needed - just sprinkle with powdered sugar for a delicious treat.
Provided by Marie
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine first 5 ingredients and beat on low for 2 minutes until combined.
- Pour half the batter into a greased and floured 10" tube pan.
- Combine pecans and chocolate chips and sprinkle half over batter, then top with marshmallows.
- Pour remaining batter over, then sprinkle with rest of pecan mixture.
- Bake at 350°F for 55 to 60 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10 minutes and then remove from pan.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 582.1, Fat 39.6, SaturatedFat 9.2, Cholesterol 79.8, Sodium 423.6, Carbohydrate 54.7, Fiber 2.2, Sugar 35.8, Protein 6.1
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