The Candy Kitchen Pecan Pie Cake Recipes

THE CANDY KITCHEN PECAN PIE CAKE

Steps:

• MAKE THE CAKE: Sprinkle 2 cups of the pecans evenly over the bottoms of 3 buttered 9" round cake pans, shaking to coat both the bottoms and sides of the pans.
• Combine the flour and baking soda in a bowl; mix well.
• In another bowl, using an electric mixer on medium speed, cream together the butter and shortening until light and fluffy.
• Gradually beat in the sugar.
• Add the egg yolks, one at a time, blending well after each addition; blend in the vanilla.
• Add the flour mixture and buttermilk alternately, blending well after each addition, beginning and ending with the flour mixture.
• Stir in the remaining 1 cup pecans.
• In a clean bowl, using an electric mixer with clean beaters on medium speed, beat the egg whites until stiff peaks form.
• Fold 1/3 of the whites into the batter to lighten it; fold in remaining whites.
• Pour batter evenly into the prepared pans.
• Bake at 350*F.
• for 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes in pans on wire racks; invert onto waxed paper-lined wire racks.
• Brush the tops and sides of the layers with the corn syrup; cool completely.
• MAKE THE FILLING: Whisk together the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth.
• Bring to a boil over medium heat, whisking constantly; boil for 1 minute, or until the mixture thickens.
• Remove pan from heat; whisk in the butter and vanilla.
• Place a sheet of waxed paper on the surface of the mixture; chill for 4 hours.
• ASSEMBLE THE CAKE: Place 1 cake layer, pecan side up, on a serving dish; spread with 1/2 the filling.
• Place the second cake layer, pecan side up, over the filling; spread with the remaining filling.
• Place the third cake layer, pecan side up, on top of the filling.
• Serve with whipped cream; store covered in the refrigerator.
• Bring to room temperature before serving.

SAVANNAH CANDY KITCHEN PECAN PIE CAKE

Steps:

• For Cake: Sprinkle 2 cups of the chopped pecans evenly over the bottoms of 3 buttered 9-inch round cake pans, shaking to coat the bottoms and sides of the pans. Combine the flour and baking soda in a bowl and mix well. Beat the butter and shortening in a mixer bowl at medium speed until light and fluffy. Beat in the sugar gradually. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla. Add the flour mixture and buttermilk alternately, mixing well after each addition and beginning and ending with the flour mixture. Stir in the remaining 1 cup pecans. Beat the egg whites in a mixer bowl at medium speed until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared pans. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Invert onto waxed paper-lined wire racks. Brush the tops and sides of the layers with corn syrup. Cool completely. Place 1 layer pecan side up on a serving plate. Spread with half the Pecan Pie Filling. Place the second layer pecan side up on the filling. Spread with the remaining Pecan Pie Filling. Place the third layer pecan side up on the filling. For Pecan Pie Filling: Whisk the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half and salt in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until mixture thickens. Remove from heat. Whisk in the butter and vanilla. Place a sheet of waxed paper on the surface of the mixture. Chill for 4 hours.

STICKY PECAN PIE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round, springform cake tin with a knob of the butter and line the base with baking parchment. Put the remaining butter in a pan with the muscovado sugar and both syrups. Stir over a medium heat until melted together. Leave to cool a little.
• Pour the mixture into a large bowl and whisk in the vanilla, eggs and milk. Fold in the nuts, the cinnamon, flour, bicarb and salt. Tip into the prepared tin and bake for 50-55 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
• To make the icing, beat together the butter, sugar and maple syrup until light and fluffy, then quickly beat in the soft cheese. Spoon and swirl the icing onto the cooled cake, then top with the chopped pecans, a pinch of cinnamon and an extra drizzle of maple syrup, if you like.

PECAN PIE CAKE

Steps:

• Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
• Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
• Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
• Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.

PECAN PIE CAKE I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Reserve 3/4 cup cake mix for second layer. Set aside.
• For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
• Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
• For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
• Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.