Dark Chocolate Pecan Cake
Dark Chocolate Pecan Cake might be just the dessert you are searching for. This recipe serves 2. For $1.15 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 43g of fat, and a total of 652 calories. 14 people were glad they tried this recipe. Head to the store and pick up sugar, baking powder, baking soda, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 28%, this dish is not so spectacular. Try Dark Chocolate Pecan Pie, Dark Chocolate & Pecan Brownie Cookies, and Mini Dark Chocolate Pecan Pies for similar recipes.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
2 tablespoons baking cocoa
1/8 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons brown sugar
1 tablespoon butter
6 tablespoons cake flour
2 teaspoons confectioners' sugar
2 tablespoons beaten egg
1/4 cup heavy whipping cream
3 tablespoons chopped pecans
1/8 teaspoon salt
2 tablespoons shortening
1/4 cup sugar
1/8 teaspoon vanilla extract
3 tablespoons water
Equipment:
baking paper
loaf pan
sauce pan
frying pan
bowl
toothpicks
Cooking instruction summary:
Directions Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with parchment paper; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. Pour over pecans. Bake at 325° for 25-30 minutes or until a toothpick comes out clean. Cool completely in pan. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. Yield: 2 servings. Originally published as Dark Chocolate Pecan Cake in Cooking for 2Winter 2007, p33 Nutritional Facts 1/2 cake equals 669 calories, 40 g fat (15 g saturated fat), 126 mg cholesterol, 428 mg sodium, 73 g carbohydrate, 3 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with parchment paper; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves.
2. Pour into prepared pan. Top with pecans. Cover and refrigerate.
3. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla.
4. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined.
5. Pour over pecans.
6. Bake at 325° for 25-30 minutes or until a toothpick comes out clean. Cool completely in pan.
7. In a small bowl, beat cream until it begins to thicken.
8. Add confectioners' sugar and vanilla; beat until stiff peaks form.
9. Remove cake from pan; split into two horizontal layers.
10. Place bottom cake layer, nut side up, on a serving plate.
11. Spread with half of the topping. Top with remaining layer and topping.
Nutrition Information:
covered percent of daily need
