Brown Sugar Pecan Chocolate Take Along Cake Recipes

BROWN SUGAR PECAN CHOCOLATE TAKE ALONG CAKE

Steps:

• Preheat oven to 350*.
• Grease and flour 13x9x2 pans.
• Prepare cake following package directions.for original recipe.
• Add chocolate chips and marshmallows to batter.
• Pour into pan.
• Drizzle melted butter over batter.
• Sprinkle with brown sugar and top with pecans.
• Bake at 350* for 45-55 minutes.
• Serve warm or cool completely.

CHOCOLATE PECAN LAYER CAKE

Steps:

• Grease 2 9 inch pans.
• Preheat oven to 350 degrees.
• Combine cake mix, eggs, water and oil.
• Bake 25 minutes.
• Meanwhile combine brown sugar, 2/3 cup whipping cream and butter in sauce pan. Cook over medium heat stirring constantly until mixture comes to a boil. Reduce heat. Simmer stirring constantly for 1 minute. Cool to room temperature.
• Drizzle 2 tablespoons sauce over each layer.
• Place remaining sauce in bowl. Add powdered sugar. Beat on high til smooth, 3 minutes. Add enough whipping cream for spreading consistancy.
• Place 1 layer on plate. Spread with 3/4 cup frosting. Sprinkle with chopped pecans.
• Top with second layer. Spread top and side with remaining frosting. Arrange pecan halves on top.

DARK CHOCOLATE PECAN CAKE

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.

TAKE-ALONG CHOCOLATE CHIP-DATE CAKE

Steps:

• In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.
• In small bowl, mix all topping ingredients; set aside.
• Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

CHOCOLATE PECAN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350ºF.
• Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
• Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
• Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
• Add the brown sugar and water, stir and bring to a boil.
• Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
• Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
• Add the remaining pecans and mix well.
• Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
• Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
• Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
• Bake for 45-50 min or until tested clean.
• Let stand in pan on a wire rack for 30 minute.
• Run a knife around the inside and outside edges of the cake.
• Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
• Remove pan and replace any pecans that have come off the cake.
• Cool completely, and serve.