Pecan Cake With Chocolate Fudge Frosting
From 55to64 15 years ago
- 30 minutes to make
- Serves 10
Really good, nutty cake with a fudgy frosting that will satisfy your most fanatic chocolate lover! Oh! You serve it with bourbon spiked whipped cream. Just in case the chocolate isn't enough!
Ingredients
- FOR cake shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- ¼ teaspoon ground cinnamon shopping list
- ¼ teaspoon grated nutmeg shopping list
- ½ teaspoon salt shopping list
- ¾ cup (1½ sticks) butter, softened shopping list
- ¾ cup granulated sugar shopping list
- ½ cup packed light brown sugar shopping list
- 3 large eggs, at room temperature shopping list
- 1½ teaspoons vanilla extract shopping list
- 1 cup milk shopping list
- 1 cup finely chopped toasted pecans shopping list
- FOR FUDGE frosting shopping list
- 9 ounces dark chocolate, chopped shopping list
- 1 cup + 3 tablespoons heavy cream shopping list
- 1 tablespoon butter, cut up shopping list
- 1¼ teaspoons vanilla extract shopping list
- FOR SPIKED CREAM shopping list
- 1½ cups heavy cream shopping list
- 3 tablespoons granulated sugar shopping list
- 2 to 3 tablespoons bourbon shopping list
- GARNISH shopping list
- pecan halves shopping list
- powdered sugar shopping list
How to make it
- MAKE PECAN CAKE
- Preheat oven to 350°. Lightly butter bottom and sides of two 9” round cake pans. Line with parchment or waxed paper. Dust with flour, tapping out excess.
- Stir together flour, baking powder, cinnamon, nutmeg and salt.
- Beat butter in large bowl until smooth, using electric mixer at medium speed.
- Beat in both sugars and beat until light and fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in vanilla. A
- dd flour mixture alternately with milk, stirring well after each addition.
- Stir in pecans and mix just until blended. Spread batter in prepared pans.
- Bake for 30 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes. Remove from pans and cool on racks.
- MAKE FUDGE FROSTING
- Place chocolate in food processor bowl. Cover and process until finely chopped.
- Heat cream and butter in saucepan over medium heat until it comes to a gentle boil.
- Add hot cream to chocolate and process until completely smooth.
- Add vanilla and process to blend.
- Transfer to a bowl and let cool.
- Cover and refrigerate for 1 to 1½ hours or until of spreading consistency.
- MAKE SPIKED CREAM
- Beat cream with sugar and bourbon in medium bowl until soft peaks form, using electric mixer at medium speed. Cover and refrigerate until ready to serve.
- ASSEMBLY
- Place one cake layer upside down on serving plate. Spread a generous amount of frosting over top of cake layer. Place second cake layer right side up on top. Frost top and side of cake with remaining frosting. Arrange pecan halves in concentric circles on top of cake.
People Who Like This Dish 5
- minitindel THE HEART OF THE WINE COUNTRY, CA
- rae760 Twentynine Palms, CA
- lycett CANYON COUNTRY, CA
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- 55to64 River Forest, IL
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The Rating
Reviewed by 3 people-
Wow!
clbacon
in Birmingham loved it
-
Ooooooooooooo yummy i want a piece now please !!!!!
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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