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
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
NANA JOSé'S CHOCOLATE PECAN CAKE
A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
Provided by Joan Nathan
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
WHITE CHOCOLATE AND PECAN BLONDIES
Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.
Provided by Gemma Stafford
Categories dessert
Time 2h
Yield 9 blondies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
- Whisk in the eggs one at a time until well combined.
- Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
- Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
- Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.
BUTTER PECAN CAKE (WHITE CHOCOLATE LAYERS)
Make and share this Butter Pecan Cake (White Chocolate Layers) recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 57m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- To make the frosting:.
- Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
- Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
- To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
- In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
- Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
- Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
- Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.
WHITE CHOCOLATE PECAN SHEETS
Another delicious-sounding recipe from my "I love Chocolate" cookbook. My friends and family are really in store for some delicious goodies this holiday season.
Provided by DailyInspiration
Categories Candy
Time 40m
Yield 1 1/4 pounds
Number Of Ingredients 4
Steps:
- Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
- Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
- Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.
DARK CHOCOLATE PECAN CAKE
Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. -Laura Draper, Garfield, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate., In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. , Pour over pecans. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.
Nutrition Facts : Calories 669 calories, Fat 40g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 428mg sodium, Carbohydrate 73g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.
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