Chocolate Caramel Pecan Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES



Mini Chocolate-Pecan-Caramel Cheesecakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 12

24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
12 ounces white chocolate, chopped
3/4 cup heavy cream
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
  • Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
  • For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
  • Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
  • For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
  • Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
  • Allow to thaw at room temperature for 30 minutes before serving.

CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Provided by -OLIVE-

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

Steps:

  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
  • To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

GOOEY CARAMEL-PECAN CAKE



Gooey Caramel-Pecan Cake image

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 container Betty Crocker™ Whipped chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
  • Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g

CHOCOLATE-CARAMEL-PECAN CRUNCH



Chocolate-Caramel-Pecan Crunch image

Boost your popularity when you bring along this irresistible snack of crunchy pecans and cereal coated with quick caramel and chocolate.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 50m

Yield 22

Number Of Ingredients 5

1 cup butter or margarine, melted
1 cup packed brown sugar
8 cups corn puffs snacks
2 cups pecan halves
3/4 cup semisweet chocolate chips

Steps:

  • Heat oven to 300°F. In medium bowl, mix melted butter and brown sugar. In ungreased 15x10x1-inch pan, place corn puffs snacks and pecans. Pour butter mixture over snacks mixture, stirring to coat evenly.
  • Bake 20 to 25 minutes, stirring twice, until golden brown.
  • Remove 6 cups snacks mixture; place on waxed paper. Sprinkle chocolate chips over remaining hot mixture in pan; toss until chocolate is melted and pieces are completely coated. Cool each mixture completely, about 10 minutes.
  • When mixtures are completely cooled, toss together in large bowl or container.

Nutrition Facts : Calories 250, Carbohydrate 17 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1/2 Cup, Sodium 130 mg, Sugar 13 g

CHOCOLATE PECAN CHEESECAKE



Chocolate Pecan Cheesecake image

Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. -Christy Bowles, Garfield, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1-1/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

Steps:

  • In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.

Nutrition Facts : Calories 548 calories, Fat 28g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 503mg sodium, Carbohydrate 68g carbohydrate (47g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
  • Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
  • Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
  • Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
  • Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

CHOCOLATE CARAMEL PECAN CAKE



Chocolate Caramel Pecan Cake image

This dessert is absolutely decadent! Because it is so sweet, I only make it for occasions such as Valentine's Day when you want to spoil your loved one. This recipe came from the test kitchens of Robin Hood Multifoods.

Provided by Irmgard

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

1 package caramel (about 75 to a package)
1 can sweetened condensed milk
1/2 cup butter
2/3 cup vegetable oil
4 ounces unsweetened baking chocolate, chopped
1 1/2 cups water
2 cups granulated sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 cups coarsely choppped toasted pecans

Steps:

  • Heat oven to 350 degrees F.
  • In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
  • Over medium heat, cook and stir until melted and smooth.
  • Set aside.
  • Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
  • Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
  • Beat with a fork until smooth and creamy, about 2 minutes.
  • Spread half the batter into a greased 13" x 9" cake pan.
  • Bake at 350 degrees F for 15 minutes or until the center is set.
  • Remove from the oven.
  • Spoon the caramel mixture evenly over the cake.
  • Spread the remaining batter evenly over the caramel layer.
  • Sprinkle with nuts.
  • Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
  • Cool completely before cutting.

Nutrition Facts : Calories 698.6, Fat 39.6, SaturatedFat 13.1, Cholesterol 70.7, Sodium 424.9, Carbohydrate 82.4, Fiber 3.6, Sugar 58.4, Protein 9.8

CHOCOLATE-CARAMEL PECAN CAKES



Chocolate-Caramel Pecan Cakes image

Grated pecans lend a delicate texture and rich flavor to these warm, decadent cakes.

Yield 6 servings of 1

Number Of Ingredients 9

2 tbsp (30 mL) sugar
3/4 cup (175 mL) pecan halves, divided
1/2 cup (125 mL) semi-sweet chocolate morsels
1/4 cup (50 mL) vegetable oil
3/4 cup (175 mL) sour cream
1 egg
1 small pkg (9 oz/250 g) devil's food cake mix
1/3 cup (75 mL) caramel ice cream topping
1/3 cup (75 mL) semi-sweet chocolate morsels

Steps:

  • For cakes, spray six (1-cup/250-mL) Prep Bowls with vegetable oil using Kitchen Spritzer; blot out excess. Coat evenly with sugar; set aside. Place pecans in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until fragrant, stirring every 30 seconds. Set aside six pecan halves for garnish.Combine chocolate morsels and oil in Classic Batter Bowl. Microwave 30-60 seconds or until smooth, stirring every 30 seconds. Add sour cream and egg; whisk until smooth. Grate remaining pecans into batter bowl using Rotary Grater. Add cake mix and mix until combined using Small Mix 'N Scraper®.Divide batter evenly among prepared bowls using Medium Scoop. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in centers comes out clean. (Tops of cakes will appear wet, but edges will appear cooked and dry.) Carefully remove bowls from microwave using Chef's Tongs. Invert bowls onto Cutting Board using tongs; leave bowls over cakes and cool 5 minutes.For sauce, combine ice cream topping and chocolate morsels in Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted and smooth, stirring once. Place cakes onto serving plates; top evenly with sauce and reserved pecans.

Nutrition Facts : U.S. Nutrients per serving Calories 640, Total Fat 38 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 71 g, Protein 8 g, Sodium 460 mg, Fiber 5 g

CARAMEL-PECAN CHOCOLATE CAKE



Caramel-Pecan Chocolate Cake image

This tastes like a gooey pecan bun, but instead it's a gooey chocolate cake smothered in caramel pecan topping, this cake is SOOOO good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup lightly packed dark brown sugar
1/2 cup butter (no substitutes)
1/4 cup water
1 1/2 cups pecan halves
1 1/4 cups flour
3/4 cup chocolate baking cocoa
1 teaspoon baking powder
1/2 teaspoon instant coffee granules
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar (or more if desired more sweet)
1 teaspoon vanilla
3/4 cup break-free liquid egg, well shaken
1/2 cup buttermilk

Steps:

  • Set oven to 350 degrees.
  • Prepare a buttered non-stick 10-inch tube pan.
  • To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
  • Chop 1/2 cup of the pecans into the caramel mixture.
  • Spread evenly into the bottom of a buttered tube pan.
  • For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
  • Cream butter until fluffy.
  • Beat in sugar, vanilla and the Break-Free eggs.
  • Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
  • Drop by spoonfuls of batter over the caramel mixture; spread evenly.
  • Bake for 40-45 minutes, or until the cake test done.
  • Turn cake pan over onto a platter, and let stand for 2 minutes.
  • Remove pan and quickly replace any pecans that might have stuck to the pan.
  • Cool completely before slicing.

CARAMEL-PECAN CHOCOLATE CAKE



Caramel-Pecan Chocolate Cake image

No one will believe that Ruth Lee's ooey-gooey chocolate cake is actually light. The Ontario, Canada reader's decadent treat features two chocolate cake layers with creamy caramel between.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 24 servings.

Number Of Ingredients 17

1 package (14 ounces) caramels
1 can (14 ounces) fat-free sweetened condensed milk
1/3 cup butter
4 ounces unsweetened chocolate, melted
1/3 cup canola oil
1-1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
1 egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
1/3 cup sugar blend
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans, toasted
1 teaspoon confectioners' sugar

Steps:

  • In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 318 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 243mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

More about "chocolate caramel pecan cake recipes"

CHOCOLATE CARAMEL PECAN CAKE RECIPE | SPARKRECIPES
chocolate-caramel-pecan-cake-recipe-sparkrecipes image
Directions. Spray a springform pan with cooking spray, preferably the kind with flour for baking. Mix cake mix, egg whites, applesauce, and water. Pour half the cake mixture into the pan. Bake 15 min or until done. When done, top with caramel …
From recipes.sparkpeople.com


RICH CHOCOLATE CARAMEL PECAN SOUFFLE CAKE | BAKE OR BREAK
rich-chocolate-caramel-pecan-souffle-cake-bake-or-break image
2022-04-07 To make the cake: Preheat oven to 350°. Brush a 10-inch springform pan with melted butter and coat the bottom and sides with superfine sugar. Tap out excess. Place chocolate and butter in a microwave-safe bowl. Heat in …
From bakeorbreak.com


CHOCOLATE CARAMEL PECAN BUNDT CAKE - FOOD REPUBLIC
chocolate-caramel-pecan-bundt-cake-food-republic image
2015-10-02 Stir in the cooled melted chocolate mixture on low speed. Gradu­ally beat in the flour mixture until combined. Stir in the milk chocolate chips (if using). Pour the batter into the Bundt pan over the pecans. Bake for 50 to 55 minutes, …
From foodrepublic.com


TEXAS PECAN PIE POUND CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CARAMEL PECAN COFFEE CAKE
where are cookies stored on server. 24667656 [email protected]. Facebook Twitter Pinterest Instagram
From as.org.lv


TOP 49 CARAMEL TASSIES RECIPE 415 RECIPES MENUS
Ingredient: ½ cup granulated sugar; ¾ cup brown sugar, packed; 1 teaspoon salt; ½ cup unsalted butter, melted; 1 egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour
From tprecipes.com


CHOCOLATE PECAN FUDGE CARAMEL CAKE RECIPE - FOOD NEWS
In a large mixer bowl beat egg whites with salt until stiff, not dry. Mix one fourth of egg whites into chocolate mixture to lighten; fold into remaining egg white. Pour into prepared pan, drizzle melted caramel over batter, sprinkle with pecan halves. Bake 30 to 35 minutes. Cool 10 minutes, remove from pan. Cool. Glaze with chocolate topping.
From foodnewsnews.com


CARAMEL PECAN CAKE [EASY BAKING RECIPE] - THEEATDOWN
2022-01-23 Line an 8-inch cake pan with butter and parchment paper. In a bowl, whisk the butter and sugar until pale and fluffy. Add each egg one at a time, beating well each time to ensure the egg is incorporated. Add the lemon zest, vanilla extract, flour, salt, milk. Whisk to combine and pour into the cake pan.
From theeatdown.com


WARM CARAMEL AND PECAN PUDDING CAKE | RICARDO
In a pot, bring the sugar and ¼ cup (60 ml) of the water to a boil. Cook without stirring until the caramel turns an amber colour. Off the heat, add the remaining water. Gradually add the cream. Watch out for splattering. Add the pecans and mix thoroughly. Bring to a boil and pour into an 8-cup (2 litre) soufflé dish or square pan.
From ricardocuisine.com


CHOCOLATE CHEESECAKE WITH CARAMEL PECAN SAUCE | CANADIAN LIVING
2010-01-21 Method. Grease and line side of 9-inch (2.5 L) springform pan with parchment paper. Centre pan on large square of heavy-duty foil; bring foil up and press to side of pan. In bowl, stir together wafer crumbs, pecans and butter until moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes.
From canadianliving.com


CHOCOLATE PECAN PIE CAKE WITH SALTED CARAMEL - SUGAR & SPARROW
2021-11-17 Make the Pecan Pie Filling. Combine the sugars, corn syrup, butter, eggs, pecans, and salt in a medium saucepan and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring constantly for 6-8 minutes until the filling is thickened. Remove from heat and stir in the vanilla.
From sugarandsparrow.com


CHOCOLATE CARAMEL PECAN CAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


BEST CHOCOLATE CARAMEL PECAN TORTE RECIPES - FOOD …
2009-10-26 Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 15 minutes. Turn out onto racks and peel off paper; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 1 day.)
From foodnetwork.ca


CHOCOLATE-PECAN CAKE RECIPE - STUART BRIOZA, NICOLE KRASINSKI
Step 1. Preheat the oven to 375°. Butter an 8-inch round cake pan. In a medium bowl, whisk the flour with the baking powder and salt. Stir in 1/3 cup of the sugar, the pecans and the chocolate ...
From foodandwine.com


CARAMEL-PECAN CHOCOLATE CAKE RECIPE
2017-03-21 Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns mak... 2 Hour 30 Min. 18 Yield.
From crecipe.com


CHOCOLATE, CARAMEL, PECAN CAKE - KARA'S COUTURE CAKES
Method: – Combine water, whiskey, and sugar in a medium sauce pan and cook to 234°F. – Remove from heat and add pecans. – Stir continuously and quickly to coat all nuts with sugar; they will begin to crystallize and should separate rather than clump. – Place the pan back over medium heat and stir continuously.
From karascouturecakes.com


CHOCOLATE CARAMEL PECAN CAKE | NOW YOU'RE COOKING!
Chocolate Caramel Pecan Cake. Joan Donogh. Chocolate cake with caramel filling, topped with pecans. Print Recipe. Prep Time 40 mins. Cook Time 55 mins. Total Time 1 hr 35 mins. Course Dessert. Cuisine American. Servings 16. Ingredients . Filling: 1 package 14 oz. caramels (about 75) 1 can sweetened condensed milk Eagle Brand, 300ml; 1/2 cup butter; Cake: 2/3 …
From nowyourecookingrecipes.com


CHOCOLATE CARAMEL PECAN CAKE RECIPES ALL YOU NEED IS FOOD
2 cups milk: 2 (.25 ounce) packages active dry yeast: ½ cup warm water: ⅓ cup white sugar: ⅓ cup vegetable oil: 1 tablespoon baking powder: 2 teaspoons salt
From stevehacks.com


CHOCOLATE CARAMEL PECAN CAKE RECIPE - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


PECAN CARAMEL BUNDT CAKE | MY CAKE SCHOOL
2021-11-20 Preheat oven to 325 degrees F. In a separate bowl, whisk the flour, cinnamon, salt, and baking powder to combine, set aside for later. Cream the butter with the paddle attachment in your mixer. Gradually add the white sugar and mix for 2 minutes. Add the brown sugar and beat for an additional 2 minutes.
From mycakeschool.com


CHOCOLATE CARAMEL PECAN CHEESECAKE — ANNA DINNERPLAN
2019-12-13 Preparation. To make caramel, combine butter, sugar, corn syrup and milk in double boiler and whisk over medium heat 5 minutes or until thickened. Remove from heat and set aside. Preheat oven to 325° F. Arrange pecans on parchment-lined baking sheet evenly and toast, about 8 minutes. Remove from oven and cool.
From annamagazine.ca


VEGAN GERMAN CHOCOLATE CAKE WITH CARAMEL PECAN FROSTING
2022-02-28 First, in a small bowl, whisk cornstarch and coconut milk to form a slurry mixture. Set aside. Then, bring a medium saucepan under medium heat and melt butter with brown sugar until bubbly. Whisk in the slurry cornstarch mixture and vanilla and keep cooking until gooey like a vegan caramel sauce.
From theconsciousplantkitchen.com


SALTED CARAMEL AND PECAN CHOCOLATE CAKE - TAMING OF …
2014-08-22 For the toasted salted pecans. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, stir the pecans and melted butter together. Sprinkle the sugar and salt over the nuts, stirring to coat evenly. Scrape the nuts onto the prepared baking sheet, spreading them in a single layer.
From tamingofthespoon.com


CHOCOLATE OATMEAL CAKE WITH PECAN CARAMEL TOPPING - BEYOND …
2021-02-02 In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add brown sugar, beaten eggs and mix well. Add the oat and chocolate mixture into the flour mixture; mix well. Pour the batter in a greased 9×13 inch pan. Bake at preheated 350˚F oven for 35 minutes or until done.
From beyondkimchee.com


CHOCOLATE CARAMEL PECAN CHEESECAKE RECIPE - CHOCOLATE CAKE …
2021-05-30 Chocolate Caramel Pecan Cheesecake Recipe Ingredients. Base: 2 c Vanilla wafer crumbs. 6 tb Margarine, melted. Body: 1 ea 14-ounce bag caramels. 1 cn 5-ounce evaporated milk. 1 c Chopped pecans, toasted. 2 pk 8-ounce cream cheese, softened. 1/2 c Sugar. 1 ts Vanilla. 2 ea Eggs. 1/2 c Semi-sweet chocolate pieces. Instructions
From chococakerecipes.com


CHOCOLATE CARAMEL PECAN CAKE - BETTY ROSBOTTOM
2011-02-06 Combine the pecans and flour and beat into the batter. Spoon batter into the prepared pan, and level batter with a spatula or table knife. Bake until a tester comes out clean, about 25 minutes. Cool pan on a rack. To unmold, run a sharp knife around the inside edge of the pan, then invert cake onto a serving plate.
From bettyrosbottom.com


TRIPLE CHOCOLATE PECAN PIE CAKE WITH CARAMEL BUTTERCREAM
2021-12-16 For the Caramel Cake. Preheat the oven to 325 degrees F. In a medium sized mixing bowl, combine the flour, baking powder, and salt. Whisk to combine and then set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar.
From cakebycourtney.com


CHOCOLATE CARAMEL CAKE - KING ARTHUR BAKING
Instructions. To make the cake: Preheat the oven to 350°F. Lightly grease two 8” round pans; make sure they’re at least 2” deep. Divide the batter evenly between the two pans and bake the cakes for 35 to 38 minutes, until they test done.
From kingarthurbaking.com


CHOCOLATE CARAMEL PECAN TURTLE CAKE FILLING RECIPE
2. Make caramel sauce and allow it to cool until it’s lukewarm. Alternatively, use store-bought caramel sauce (for ice cream) and warm it up until it’s lukewarm. 3. Layer chocolate cake topped with chocolate buttercream topped with toasted pecans and then drizzle the lukewarm caramel sauce on top. For best results, use this layer cake ...
From wickedgoodies.com


TOFFEE PECAN CARAMEL CAKE - ICORETECHGROUP.COM
2022-05-12 . Stir in toffee bits and pecans then spoon batter into prepared pan. Place another cake layer, cut side up on top of the cream. (Scroll down for the brown butter instructions) Ad
From icoretechgroup.com


CARAMEL PECAN CAKE - KITCHEN DIVAS
2020-10-20 Preheat your oven to 375 degrees. Prepare a 13×9 inch pan with cooking spray and parchment paper. Set aside. In a large mixing bowl, ideally using a handheld mixer, beat butter until smooth. Slowly add 1 cup of sugar, beating until smooth and creamy. Beat in the ¼ cup syrup and set aside.
From kitchendivas.com


CARAMEL PECAN POKE CAKE | MRFOOD.COM
2018-04-08 Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Let cool 5 minutes, then poke holes in top of cake using a wooden spoon handle. In a medium bowl, mix sweetened condensed milk and caramel topping. Pour mixture slowly over cake while still warm. Cover and refrigerate 8 hours or overnight.
From mrfood.com


CHOCOLATE CARAMEL PECAN TORTE | CANADIAN LIVING
2005-07-14 Caramel: In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down …
From canadianliving.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and …
From ghirardelli.com


CHOCOLATE PECAN LAYER CAKE - PAULA DEEN
Directions. For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper. Stir together the cocoa and boiling water until the cocoa dissolves. In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat 2 sticks butter and 2 ...
From pauladeen.com


Related Search