Chocolate Pecan Cakes With Choc Baileys Sauce Recipes

CHOCOLATE PECAN PRALINE CAKE

Steps:

• Preheat oven to 325.
• In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
• In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
• Bake 50-60 minutes or until ice pick inserted in the center tests clean.
• Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
• When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
• Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
• Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

CHOCOLATE CAKE WITH FUDGE SAUCE

Steps:

• In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.

EASY CHOCOLATE SAUCE CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
• Mix brown sugar and cocoa and spread over batter.
• Carefully pour the hot water over all.
• Bake at 350°F for approximately 40 minutes.

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.