Fudgy Pecan Cake Recipes

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FUDGY PECAN CAKE



Fudgy Pecan Cake image

Make and share this Fudgy Pecan Cake recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 15

3/4 cup butter, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 egg yolks
1/2 cup cocoa powder, plus
1 tablespoon cocoa powder
1/2 cup flour
3 tablespoons vegetable oil
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites, at room temp
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup whipping cream
8 ounces unsweetened baking chocolate (broken into pieces) or 1 1/2 cups hershey semisweet chips

Steps:

  • Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
  • Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
  • Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
  • Add egg yolks, one at a time, beating well after each addition.
  • Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
  • Pour into prepared pan.
  • Bake at 350 for 45 minutes or until top cracks slightly.
  • (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
  • Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
  • DO NOT BOIL Remove from heat.
  • Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
  • Pour over cake letting it run down the sides.
  • Top with pecan halves if desired.
  • Let chill before serving to harden topping.

Nutrition Facts : Calories 604.1, Fat 47, SaturatedFat 23.2, Cholesterol 121.7, Sodium 174.6, Carbohydrate 51.2, Fiber 7.1, Sugar 34.2, Protein 8.4

FUDGY PECAN PIE BARS



Fudgy Pecan Pie Bars image

Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these chocolate pecan bars - a crunchy treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 32

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup butter or margarine, softened
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon vanilla
2 eggs
1/2 cup sugar
3 tablespoons butter or margarine, melted
2/3 cup dark corn syrup
1/2 teaspoon vanilla
2 cups chopped pecans
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, the cocoa and 1 teaspoon vanilla in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 15x10x1-inch pan. Bake 20 minutes.
  • Meanwhile, beat eggs, 1/2 cup sugar, 3 tablespoons butter, the corn syrup and 1/2 teaspoon vanilla in medium bowl with wire whisk until smooth. Stir in pecans and chocolate chips. Spoon evenly over baked crust.
  • Bake about 15 minutes or until set. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg

FUDGE CAKE



Fudge Cake image

For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.

Provided by Kristen Faux

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 12

1 ½ cups white sugar
1 teaspoon vanilla extract
2 large eggs eggs
1 cup milk
1 tablespoon fresh lemon juice
½ cup unsweetened cocoa powder
1 cup hot water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter

Steps:

  • Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
  • In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
  • Mix cocoa and hot water together, and beat into batter.
  • Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g

FUDGY PECAN PIE



Fudgy Pecan Pie image

This started out as just a plain chocolate pie that I "dressed up" for company. Now when I serve it, guests often tell me, "Your pie looks too good to eat - but I won't let that stop me!" -Ellen Arndt, Cologne, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 17

1 unbaked pastry shell (9 inches)
4 ounces German sweet chocolate, chopped
1/4 cup butter
1 can (14 ounces) sweetened condensed milk
1/2 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup whipped topping
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.

Nutrition Facts : Calories 666 calories, Fat 41g fat (21g saturated fat), Cholesterol 135mg cholesterol, Sodium 541mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 10g protein.

FUDGY PUDGY CAKE



Fudgy Pudgy Cake image

"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 23

1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2-3/4 cups packed brown sugar
3 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
GLAZE:
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
2 cups confectioners' sugar
Chocolate curls, optional

Steps:

  • In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.

SOUTHERN PECAN CAKE



Southern Pecan Cake image

Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!

Provided by Satira

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 17

1 cup unsalted butter, softened
1 cup milk
¼ cup coconut milk
2 teaspoons vanilla extract
2 cups cake flour
1 cup white sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
5 egg yolks
2 cups white sugar
½ (12 fluid ounce) can evaporated milk (such as Carnation®)
½ cup unsalted butter, softened
3 egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 cups pecans, very finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  • Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
  • Divide batter between the prepared cake pans.
  • Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
  • Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
  • Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
  • Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g

GLUTEN-FREE FUDGY PECAN BROWNIES



Gluten-Free Fudgy Pecan Brownies image

Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 10

6 tablespoons unsalted butter, cut into pieces, plus more for pan
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
12 ounces semisweet chocolate chips
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
  • Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
  • Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Nutrition Facts : Calories 257 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g

CHOCOLATE PECAN FUDGE CAKE



chocolate pecan fudge cake image

a great cake for desserts, or birthday partys!delisious and moist

Provided by millie100

Time 1h35m

Yield Makes Cake

Number Of Ingredients 0

Steps:

  • grease 3 tins, sift flour, cocoa, baking powder in a bowl. add butter, sugar, eggs, and vanilla. Beat for 2 mins till smooth and paler colour. Divide the mixture into tins and bake at 180 celcius for 25 min roughly ( until risen) then leave to cool
  • for filling whip cream, of use squirty cream. roughly chop the nuts. Place one cake and spread with quater of cream and some nutella. scatter with half the nuts, and then spread with another quater of cream and place the second cake on top. cover this cake the same, and then place 3rd cake ontop.
  • for icing break chocolate and place in saucepan with butter and milk and heat gently til melted, remove from heat and beat in icing sugar. Leave to cool then spread over top of cake.
  • scatter grated white chocolate ontop and decorate with strawberrys ( optional)

FUDGY PECAN BARS



Fudgy Pecan Bars image

Devil's food cake and chocolate chips make bars fudgy and delicious. Pecans provide a bit of crunch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 32

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine, melted
2 eggs
1 cup chopped pecans
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Measure 1/2 cup of the cake mix into medium bowl; set aside.
  • In large bowl, beat remaining cake mix, 1/3 cup butter, the vanilla and 1 egg with electric mixer on low speed until crumbly. Press dough in pan. Sprinkle with chocolate chips; press into dough.
  • Add melted butter and 2 eggs to reserved cake mix. Beat on medium speed until smooth. Stir in pecans. Spread mixture over crust.
  • Bake 24 to 28 minutes or until center is set. Cool completely, about 1 hour. Sprinkle powdered sugar over top. For bars, cut into 8 rows by 4 rows. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 10 g, TransFat 0 g

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