Pecan Filling For Chocolate Velvet Cake Recipes

RED VELVET CHOCOLATE CHIP CAKE WITH PECANS

Steps:

• Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
• Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Sprinkle mini chocolate chips evenly over batter.
• Bake 24 to 28 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
• BUTTERED PECANS: Stir together 2 tablespoons melted butter and pecans in medium bowl. Spread onto baking sheet. Bake at 350°F for 8 minutes, until toasted
• CREAM CHEESE FROSTING: Blend cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners' sugar mix until light and fluffy, 3 to 5 minutes.
• Place one red velvet chocolate chip cake layer onto a serving plate. Spread with about 3/4-cup cream cheese frosting. Top with second cake layer. Frost entire cake. Garnish with buttered pecans. Slice and serve.

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.

VELVETY CHOCOLATE BUTTER PECAN PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

COCONUT PECAN FROSTING I

Steps:

• In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool for 15 minutes before spreading on cake.

FALLEN CHOCOLATE PECAN CAKE

Steps:

• 8-inch round spring form pan, 2 1/2 inches deep
• Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.
• In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.
• In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.
• Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.
• Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.
• To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!

VERY RED VELVET CAKE WITH CREAM CHEESE ICING AND PECANS

Steps:

• To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
• Sift the flour with the baking soda.
• In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
• Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
• Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they're cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
• To make the icing: Combine everything in a medium bowl and mix well until very smooth. It's best to use the icing right away, when it's soft and spreadable.
• Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
• Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it's ready, people want to dive right in.

CHOCOLATE KAHLUA CAKE WITH PECAN FILLING

Steps:

• For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
• Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
• Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
• Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
• Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
• Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
• For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
• Cook over medium heat, stirring constantly until thick.
• Remove from heat and stir in salt, vanilla and pecans.
• Once the cake and the filling have cooled, spread a thick layer between the cakes.
• For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
• Beat in the cream and vanilla.
• Add small amounts of hot water until desired consistency is reached.
• Spread over entire cake.

PECAN FILLING FOR CHOCOLATE VELVET CAKE

Steps:

• 1. Whisk together first 6 ingredients in a 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat.
• 2. Whisk in pecans, butter, and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming; chill 4 hours.
• Yield.
• 3 cups.