Brown Sugar Pecan Chocolate Take Along Cake Recipes

BROWN SUGAR PECAN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping.

NANA JOSé'S CHOCOLATE PECAN CAKE

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.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

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.

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.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BROWN SUGAR-PECAN COFFEE CAKE

Steps:

• Stir together flour and brown sugar in a large bowl.
• Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
• Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened.
• Stir together granulated sugar and cinnamon.
• Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
• Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

CHOCOLATE PECAN CAKE

Steps:

• Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
• In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
• In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
• In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
• Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
• Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
• Just before serving, dust cake with confectioners' sugar.

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.