Cherry Chocolate Pecan Cake Recipes

CHERRY CHOCOLATE PECAN CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
• Combine dry cake mix and cinnamon in large bowl.
• Add oil, eggs, vanilla, and pie filling; mix well.
• Stir in chocolate chips and remaining pecans.
• Spoon into bundt pan (batter will be thick).
• Bake for 1 hour, or until cake tests done.
• Cool cake in pan for 10 minutes.
• Remove from pan and cool completely before slicing.

CHERRY PECAN CAKE

Steps:

• Preheat the oven to 180°C and grease and line a 22cm round springform pan.
• Combine the eggs, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
• Fold in the combined flour, baking powder and salt, and stir in the pecans and cherries.
• Pour the batter into a prepared pan and level the top; and bake for 1 hour and 20 minutes, or until a skewer comes out clean and the top is fudgy and golden.
• Cool on a wire rack.
• Cut into wedges and serve with the whipped cream and cherries.

CHERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

CHOCOLATE-COVERED-CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

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.

CHOCOLATE PECAN CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.
• 2. For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy.
• 3. Add eggs, 1 at a time, beating well after each addition.
• 4. Sift flour, baking powder, and salt together in another bowl.
• 5. Add to creamed mixture, continuing to beat.
• 6. Add vanilla and chocolate syrup to batter and mix well.
• 7. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.
• 8. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes.
• 9. Remove from heat and stir in vanilla and nuts.
• 10. Pour over warm cake.