Wax Pecan Cake From Aunt Sharon Recipe 55

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WAX PECAN CAKE FROM AUNT SHARON RECIPE - (5/5)



Wax Pecan Cake from Aunt Sharon Recipe - (5/5) image

Provided by kshepherd322

Number Of Ingredients 6

1-1/2 cups flour
1-1/2 teaspoons baking powder
1 lb. light brown sugar
1 quart pecan halves
Whites of six eggs, well beaten
1 teaspoon vanilla

Steps:

  • Sift brown sugar and sift again with flour and baking powder. Add egg whites well beaten and mix together. Stir in vanilla and pecans. Pour into a foil lined loaf pan and bake in slow oven (325 degrees) for one hour, or until done. Makes one large loaf . The hardest part of making this cake is sifting the brown sugar, but it is worth the effort.

GOOEY CARAMEL-PECAN CAKE



Gooey Caramel-Pecan Cake image

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 container Betty Crocker™ Whipped chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
  • Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g

CAROL'S BUTTER PECAN CAKE



Carol's Butter Pecan Cake image

This is a cake that can be served anytime.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¼ cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
¼ cup butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups sifted confectioners' sugar
⅓ cup heavy whipping cream

Steps:

  • Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  • Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  • Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  • To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g

PECAN COFFEE CAKE



Pecan Coffee Cake image

My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois

Provided by Taste of Home

Categories     Brunch     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
4 large eggs, room temperature
1/3 cup canola oil
2 teaspoons vanilla extract
2/3 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons orange juice

Steps:

  • In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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