Strawberry Pecan Cake Recipe 45

STRAWBERRY DREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Pour cake batter into the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
• Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

STRAWBERRY PECAN CAKE

Steps:

• 1. Mix together dry ingredients: cake mix, jello and pudding mix. Add oil, butter, milk and eggs.
• 2. Wash and chop strawberries.
• 3. Chop pecans.
• 4. Add strawberries and nuts to cake batter.
• 5. Preheat oven to 350. Grease and flour three 9" cake pans. Divide batter into all pans, bake for 25-30 minutes. Give it some time to cool before frosting.
• 6. Icing: mix together all ingredients. spread icing between, on sides and on top of cooled cake layers.
• 7. Decorate with strawberry and pecan halves.
• 8. omg it is so delicious. dennis said it's the best cake he's ever had.

STRAWBERRY PECAN CAKE

Steps:

• 1. Mix all cake ingredients. Bake in 3 layers at 350 for 20-30 minutes. Oven temps vary.
• 2. Topping and Filling: Cream sugar and butter, adding other ingredients. Add juice from strawberries if needed. I used all of mine. I don't like it real thick because its too hard to spread on cake. Spread on cake and enjoy.

FUDGY PECAN CAKE

Steps:

• Place the pecans in a blender; cover and process until ground. Set aside 1 cup for cake (save any remaining ground nuts for another use). In a microwave, melt chocolate chips and butter; stir until smooth. Cool to room temperature., In a large bowl, beat egg yolks and 1/2 cup sugar until slightly thickened; stir in cooled chocolate mixture. Combine flour and reserved ground nuts; stir into egg yolk mixture. Set aside., In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a third of the egg whites into batter, then fold in remaining whites., Spoon into a greased and waxed paper-lined 9-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. (Cake top will puff, then fall during cooling.) Gently push down top and sides of cake to even surface. Run a knife around edge of cake to loosen. Remove sides of pan; invert cake onto a plate and gently peel off waxed paper., For glaze, heat chocolate chips and cream in a microwave until melted; stir until smooth. Cool until slightly thickened. Spread a thin layer of glaze over top and sides of cake. Pour remaining glaze over cake; spread over top and sides, allowing glaze to drip down sides. Chill until glaze is set, about 30 minutes. Cut into wedges.

CRANBERRY PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
• Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
• Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
• Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

STRAWBERRY PECAN CAKE

Steps:

• Cake Directions:.
• Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
• Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
• Frosting Directions:.
• In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.

STRAWBERRY PECAN CAKE

Steps:

• 1. Mix cake mix, jello, oil, and milk Beat well Add eggs one at a time Beat well, Add strawberries, coconut, and pecans
• 2. Pour evenly into 3 cake pans that have been greased and floured Bake at 350 degrees for 25 or 30 minutes Cool for 15 minutes before frosting the cake
• 3. Frosting: 1/2 cup of margarine, 1 pound powered sugar, 1/2 cup strawberries, (drained), 1/2 cup chopped pecans, 1/2 cup coconut 1/2 cup chopped pecans 1/2 cup coconut Cream margarine and sugar, Add strawberries, pecans,and coconut. Mix well and spread between layers and cake.
• 4. Cream margarine and sugar, add strawberries, pecans,and coconut. Mix well and spread between cake layers and on cake