Pecan Fudge 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

PECAN FUDGE RIPPLE LAYER CAKE



Pecan Fudge Ripple Layer Cake image

Make and share this Pecan Fudge Ripple Layer Cake recipe from Food.com.

Provided by Dlgreen

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 21

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 2/3 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon vanilla extract, divided use
1 teaspoon vanilla extract, divided use
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 large egg
2/3 cup butter, softened
5 3/4 cups sifted powdered sugar
1 1/3 cups cocoa
1 cup milk
2 tablespoons milk
3/4 cup chopped walnuts, toasted

Steps:

  • Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
  • Add 2 eggs, 1 at a time beating until blended after each addition.
  • Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
  • Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
  • In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
  • Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
  • Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
  • Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
  • To make the frosting beat 2/3 cups butter at medium until creamy.
  • Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
  • Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

BUTTER PECAN FUDGE



Butter Pecan Fudge image

Make and share this Butter Pecan Fudge recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 20m

Yield 60 pieces

Number Of Ingredients 8

1/2 cup butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Coat an 8-inch square baking dish with nonstick cooking spray.
  • In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
  • Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
  • Stir in the pecans and vanilla.
  • Add the confections' sugar and stir until smooth and well combined.
  • Spread the mixture into the baking dish.
  • Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.

Nutrition Facts : Calories 61, Fat 3.5, SaturatedFat 1.5, Cholesterol 6.8, Sodium 19.7, Carbohydrate 7.8, Fiber 0.2, Sugar 7.4, Protein 0.2

AUTUMN MAPLE PECAN LAYER CAKE WITH PENUCHE FUDGE FROSTING



Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting image

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe.

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 1 Maple Pecan Cake, 8-10 serving(s)

Number Of Ingredients 17

3/4 cup butter, softened
1/3 cup sugar
3 large eggs
1/2 cup pecans, chopped
1 1/2 cups maple syrup
3 1/3 cups self-rising flour
3/4 cup hot water
1/2 cup butter
1 cup soft brown sugar, firmly packed
1 teaspoon instant coffee powder
1 tablespoon maple syrup
2 tablespoons evaporated milk
1 tablespoon maple extract, to taste
1 teaspoon pure vanilla extract
2 -3 cups confectioners' sugar
1/2 cup pecans, chopped (for the filling)
9 pecan halves, for decoration

Steps:

  • Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
  • In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
  • Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
  • At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
  • Make the frosting shortly before you want to frost the cake, as it will get harder with time.
  • For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
  • Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
  • This cake is best eaten the day it's frosted.
  • Makes about 8-10 slices.

Nutrition Facts : Calories 999.1, Fat 42.5, SaturatedFat 20, Cholesterol 156.7, Sodium 913.5, Carbohydrate 149.6, Fiber 2.9, Sugar 103.5, Protein 9.5

FUDGY PECAN CAKE



Fudgy Pecan Cake image

Make and share this Fudgy Pecan Cake recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 15

3/4 cup butter, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 egg yolks
1/2 cup cocoa powder, plus
1 tablespoon cocoa powder
1/2 cup flour
3 tablespoons vegetable oil
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites, at room temp
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup whipping cream
8 ounces unsweetened baking chocolate (broken into pieces) or 1 1/2 cups hershey semisweet chips

Steps:

  • Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
  • Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
  • Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
  • Add egg yolks, one at a time, beating well after each addition.
  • Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
  • Pour into prepared pan.
  • Bake at 350 for 45 minutes or until top cracks slightly.
  • (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
  • Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
  • DO NOT BOIL Remove from heat.
  • Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
  • Pour over cake letting it run down the sides.
  • Top with pecan halves if desired.
  • Let chill before serving to harden topping.

Nutrition Facts : Calories 604.1, Fat 47, SaturatedFat 23.2, Cholesterol 121.7, Sodium 174.6, Carbohydrate 51.2, Fiber 7.1, Sugar 34.2, Protein 8.4

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Provided by Chef John

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g

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