Chocolate Pecan Cake With Tropical Fruit Custard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

NANA JOSé'S CHOCOLATE PECAN CAKE



Nana José's Chocolate Pecan Cake image

A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.

Provided by Joan Nathan

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional

Steps:

  • For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
  • Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
  • Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
  • For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams

TROPICAL-FRUIT CUSTARD SAUCE



Tropical-Fruit Custard Sauce image

Provided by Craig Claiborne

Categories     condiments, sauces and gravies

Time 15m

Yield About two cups

Number Of Ingredients 6

3 very ripe mangoes or papayas, about one and one half pounds, (see note)
1 cup milk
1 teaspoon pure vanilla extract
3 large egg yolks
1/3 cup sugar
1/3 cup heavy cream or, preferably, creme fraiche

Steps:

  • Peel the mangoes or papayas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than one cup of pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
  • Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
  • Put the yolks in a mixing bowl and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a saucepan and continue beating. Cook over low to medium heat (it is best if a heat pad is used) beating constantly. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon. It must be thickened and custardlike.
  • Meanwhile, prepare a bowl of ice and set the saucepan in it.
  • Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 66 milligrams, Sugar 45 grams

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.

CHOCOLATE-PECAN CAKE WITH TROPICAL-FRUIT CUSTARD SAUCE



Chocolate-Pecan Cake With Tropical-Fruit Custard Sauce image

Provided by Craig Claiborne

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 10

4 tablespoons butter plus butter for greasing a cake pan
Flour for dusting a cake pan
1 cup heavy cream
2 ounces (squares) unsweetened chocolate, chopped
10 1/2 ounces (squares) semisweet chocolate, chopped
5 large eggs
1/3 cup sugar
1 teaspoon pure vanilla extract
3/4 cup toasted or roasted pecans, chopped
Tropical-fruit custard sauce (see recipe)

Steps:

  • Preheat the oven to 350 degrees.
  • Butter the inside of a nine-inch cake pan. Place a round of parchment or waxed paper, cut to fit, in the bottom of the pan. Butter the round of paper. Add about one tablespoon of flour to the buttered pan and shake it around to coat the bottom and sides of the pan. Shake out excess.
  • Combine the cream and four tablespoons of butter in a saucepan. When the mixture simmers, add all the chocolate and stir around the bottom and sides until melted. Remove from the heat and let stand.
  • Break the eggs into a heat-proof earthenware or metal mixing bowl. Stir in the sugar and vanilla. Place the bowl over - not in - a basin of simmering water, beating the mixture vigorously with a wire whisk.
  • After about one minute, when the eggs are warm and not overly heated, remove the bowl from the basin and beat with an electric mixer.
  • Continue beating until the mixture is tripled in volume and reaches room temperature, about 7 to 10 minutes.
  • Scrape about one-third of the chocolate mixture into a large mixing bowl. Add about one-third of the egg mixture and blend well with a spatula. Add the remaining egg mixture and fold it in. Fold in the remaining chocolate mixture and stir in the pecans.
  • Pour the batter into the prepared pan. Smooth over the top.
  • Place the cake pan in a larger pan and pour boiling water around the cake pan. Place in the oven and bake 45 to 50 minutes or until a cake tester inserted in the center of the cake comes out clean.
  • Remove the cake from the oven and let it sit in the water bath about 30 minutes. Remove the cake from the water bath and wipe off the bottom of the pan. Invert the cake onto a platter, remove the round of paper and let stand to room temperature. Serve with tropical-fruit custard sauce.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 70 milligrams, Sugar 25 grams, TransFat 0 grams

More about "chocolate pecan cake with tropical fruit custard sauce recipes"

CHOCOLATE PECAN PIECAKEN - THE DOMESTIC REBEL
Nov 2, 2020 First, prepare your cake batter – get a box of chocolate cake mix (I used Chocolate Fudge cake mix) and prepare it according to the box …
From thedomesticrebel.com
  • Preheat oven to 350° degrees F. Liberally grease a 9" or 10" springform pan with cooking spray. For easier removal, I also like adding a round of parchment paper to the bottom of the cake pan.
  • Prepare the cake batter according to box instructions. Pour half of the batter into the prepared pan. Remove any packaging from the pie and place it upside down into the cake batter in the pan. Pour the remaining cake batter over the pie.
  • Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. I recommend checking at the 30 minute mark to see if it is browning too quickly; if so, tent loosely with foil. Cool the cake in the pan completely.
  • To make the ganache: heat up the heavy cream until warm to the touch in a small microwaveable bowl, about 40 seconds in the microwave. Pour the chocolate chips to the hot cream and let set for 5 minutes. Stir until smooth and glossy, then pour the ganache over the cake. Garnish with pecan halves.


PEAR, DARK CHOCOLATE & CARAMELISED PECAN CAKE
Aug 18, 2022 Add the chopped pears and dark chocolate and fold together to combine. Pour the mixture into the prepared cake tin and set aside. In a small bowl combine the pecans, brown …
From gatherandfeast.com


CHOCOLATE FRUIT PECAN PIE - THE TORTILLA CHANNEL
Instructions. Pre heat the oven at 375 ℉ Put the nut mix in a kitchen machine and blend finely; Put into a bowl; Add 4 tbsp of Agave syrup and mix through the nut mix
From thetortillachannel.com


CHOCOLATE PECAN PIE CAKE - MY CAKE SCHOOL
Nov 18, 2018 To make a chocolate pecan pie cake, bake up your FAVORITE chocolate cake recipe. We LOVE our Classic Chocolate Cake recipe as mentioned above. We divided the batter between three 8 inch pans, baked, …
From mycakeschool.com


CHOCOLATE PECAN CAKE - RECIPE - THE ANSWER IS CAKE
8 Eggs, separated & at room temp; 1½ cups Confectioner's Sugar/Icing Sugar; 225g Unsalted Butter, softened (2 sticks) 230g Pecan Nuts, finely chopped
From theansweriscake.com


CHOCOLATE PECAN CAKE WITH TROPICAL FRUIT CUSTARD SAUCE RECIPES
Steps: Preheat oven to 350. Prepare a 10" spring-form pan with non stick cooking spray, set aside. In large bowl mix together your cake mix, milk, butter and eggs.
From tfrecipes.com


RECIPE FOR EGG CUSTARD PIE - CARLSBAD CRAVINGS
Step 9: Make Praline Sauce. Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter …
From carlsbadcravings.com


GOOEY BUTTER PECAN CAKE - PAULA DEEN
Nov 9, 2024 Preheat oven to 350°. Spray a 13×9-inch baking dish with baking spray with flour. In a large bowl, stir together flour, granulated sugar, pecans, dry milk, baking powder, salt, …
From pauladeen.com


NANA JOSE'S FLOURLESS CHOCOLATE PECAN CAKE - PATI JINICH
Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist …
From patijinich.com


CHOCOLATE PECAN DREAM CAKE - RECIPESTASTEFUL
Sep 3, 2024 Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips.; Bake the Cake: Pour the batter into the prepared loaf pan and bake for 55-60 minutes, …
From recipestasteful.com


CHOCOLATE FRUITCAKE - KING ARTHUR BAKING
Nov 26, 2010 Hisui Cake 8 oz dried cherries, coarsely chopped 8 oz dried cranberries 8 oz dried blueberries 1 cup hisui (red sake) **Mix - microwave about 1.5 minutes, stir, let rest 15 minutes or so - repeat this step 3 or 4 times - set …
From kingarthurbaking.com


CHOCOLATE PECAN OOEY GOOEY BUTTER - RECIPESTASTEFUL
Mar 23, 2024 Storage Tips: Refrigeration: Store any leftover Chocolate Pecan Ooey Gooey Butter Cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator. Proper refrigeration helps maintain the freshness and …
From recipestasteful.com


LUXURIOUS CHOCOLATE CARAMEL PECAN CAKE: A DECADENT DELIGHT - MSN
2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 1 cup buttermilk, room temperature
From msn.com


OLD FASHIONED COCKTAIL CAKE - RELUCTANT ENTERTAINER
2 days ago Make the topping: Melt the butter in a saucepan, over medium heat. Once melted, add in the rest of the ingredients and bring it to a boil over medium heat. Continue to boil, …
From reluctantentertainer.com


RICH PECAN AND CHOCOLATE FRUIT CAKE | WOMEN'S WEEKLY FOOD
Nov 9, 2018 Bake the cake on lower shelf for about 3 hours 30 minutes or until cooked when tested. Cover cake loosely with foil if over-browning. Brush the hot cake with remaining …
From womensweeklyfood.com.au


TROPICAL CHOCOLATE CAKE | NIGELLA'S RECIPES | NIGELLA …
For the Cake. 220 grams canned pineapple in juice (approx. 4 rings) 75 grams cream cheese; 200 grams plain flour; 125 grams caster sugar; 75 grams soft light brown sugar
From nigella.com


Related Search