Pecan White Chocolate Cake Recipes

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OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

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.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

DARK CHOCOLATE PECAN CAKE



Dark Chocolate Pecan Cake image

Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. -Laura Draper, Garfield, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 20

1 tablespoon butter
3 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
BATTER:
2 tablespoons shortening
1/4 cup sugar
2 tablespoons beaten egg
1/8 teaspoon vanilla extract
6 tablespoons cake flour
2 tablespoons baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
TOPPING:
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon vanilla extract
Optional: Chocolate curls and chopped pecans

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.

Nutrition Facts : Calories 669 calories, Fat 40g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 428mg sodium, Carbohydrate 73g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.

WHITE CHOCOLATE AND PECAN BLONDIES



White Chocolate and Pecan Blondies image

Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.

Provided by Gemma Stafford

Categories     dessert

Time 2h

Yield 9 blondies

Number Of Ingredients 8

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
  • In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
  • Whisk in the eggs one at a time until well combined.
  • Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
  • Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
  • Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.

Provided by VanDerStad

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  • In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  • Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  • To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  • In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g

PECAN WHITE CHOCOLATE CAKE



Pecan White Chocolate Cake image

This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. -Jewell Tweedt, Council Bluffs, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 18

1 cup butter, softened
1-3/4 cups sugar
4 large eggs, separated
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
2 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 747 calories, Fat 43g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 382mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.

BUTTER PECAN CAKE (WHITE CHOCOLATE LAYERS)



Butter Pecan Cake (White Chocolate Layers) image

Make and share this Butter Pecan Cake (White Chocolate Layers) recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 57m

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 1/4 cups coarsely chopped pecans
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces powdered sugar
2 teaspoons vanilla extract
6 ounces white chocolate, chopped
1/2 cup boiling water
1 cup butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
3 cups sifted cake flour
toasted pecan halves

Steps:

  • To make the frosting:.
  • Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
  • Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
  • To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
  • In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
  • Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
  • Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
  • Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
  • Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.

CHOCOLATE PECAN CAKE



Chocolate Pecan Cake image

Categories     Chocolate     Nut     Dessert     Bake     Pecan     Gourmet

Number Of Ingredients 10

2 ounces semisweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting

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.

WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING



White Cake with Coconut, Pecan and Chocolate Chip Frosting image

Provided by Danny Murry

Categories     Cake     Chocolate     Dessert     Vegetarian     Kid-Friendly     Coconut     Pecan     Birthday     Bon Appétit     New York     Small Plates

Yield Serves 12

Number Of Ingredients 18

For cake
1 2/3 cups sugar
2/3 cup solid vegetable shortening
3 large eggs
2 large egg whites
1 1/4 cups whole milk
1 tablespoon vanilla extract
2 cups self-rising flour
For frosting
1 5-ounce can evaporated milk
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3 large egg yolks, beaten to blend
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups flaked sweetened coconut
1 1/2 cups semisweet chocolate chips

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
  • Make frosting:
  • Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
  • Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE



White Chocolate, Roasted Pecans & Candied Orange Peel Cake image

Make and share this White Chocolate, Roasted Pecans & Candied Orange Peel Cake recipe from Food.com.

Provided by Baby Kato

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, soft
1 1/2 cups white sugar or 1 1/2 cups vanilla sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 cup sour cream
1 cup orange juice
4 white chocolate baking squares, chopped
1/8 cup candied orange peel, finely chopped
1/2 cup roasted pecan, finely chopped
1 tablespoon orange rind, grated
2 white chocolate baking squares, chopped
2 tablespoons orange juice
1 teaspoon orange rind
1 cup icing sugar

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour a bundt pan.
  • In a large bowl beat butter and sugar until light and fluffy.
  • Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
  • In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
  • Now in a small bowl add the sour cream and orange juice together.
  • Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
  • Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
  • Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
  • Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
  • Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
  • Sir until all chocolate is melted.
  • Add the icing sugar and orange rind mix until smooth.
  • Drizzle over cake.

Nutrition Facts : Calories 415.3, Fat 15.2, SaturatedFat 9, Cholesterol 59.3, Sodium 191.9, Carbohydrate 66.4, Fiber 0.6, Sugar 45.5, Protein 4.4

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2020-06-07 Instructions. Pre-heat oven: 200°C / 180°C (fan) / Gas Mark 6 / 400°F. Cream together the butter and sugars until smooth. Beat in the egg and vanilla. Sift in the flour and salt, stirring until combined. Add in the chocolate chunks and pecans, stirring through the dough.
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RECIPE: PECAN DIPPED CHOCOLATE CAKE - DUNCAN HINES CANADA®
Measure 1/4 cup frosting into small microwave-safe bowl. Microwave on high power 15 seconds; stir until smooth. Dip bottom third of pecan halves in melted frosting. Place on waxed paper-lined baking sheet. Refrigerate 10 minutes or until set. Stir melted frosting into remaining frosting in container. Frost cake with remaining frosting.
From duncanhines.ca


WHITE CHOCOLATE MOUSSE CAKE WITH MASCARPONE AND PECAN
2016-12-06 White chocolate mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature. In a small pot heat milk, vanilla and salt to a simmer. In a separate bowl beat the egg yolks. Pour about 1/3 of hot milk onto the egg yolk, while whisking until blended. Return the mixture into the pan with the remaining milk and ...
From lilcookie.com


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