Dark Chocolate Pecan Cake Recipe

Dark Chocolate Pecan Cake Recipe
Dark Chocolate Pecan Cake Recipe photo by Taste of Home
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Dark Chocolate Pecan Cake Recipe

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Made in a loaf pan, this doubly good chocolate cake has two nutty praline layers and two layers of fluffy whipped cream. "This is the only cake my husband really likes. He is more of a pie-lover," notes Laura Draper of Garfield, Washington.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons heavy whipping cream
  • 3 tablespoons chopped pecans
  • BATTER:
  • 2 tablespoons shortening
  • 1/4 cup sugar
  • 2 tablespoons beaten egg
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons cake flour
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • TOPPING:
  • 1/4 cup heavy whipping cream
  • 2 teaspoons confectioners' sugar
  • 1/8 teaspoon vanilla extract

Directions

Line a 5-3/4x3x2-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 2 Winter 2007, p33

Nutritional Facts

1/2 each: 669 calories, 40g fat (15g saturated fat), 126mg cholesterol, 428mg sodium, 73g carbohydrate (49g sugars, 3g fiber), 7g protein.

  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons heavy whipping cream
  • 3 tablespoons chopped pecans
  • BATTER:
  • 2 tablespoons shortening
  • 1/4 cup sugar
  • 2 tablespoons beaten egg
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons cake flour
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • TOPPING:
  • 1/4 cup heavy whipping cream
  • 2 teaspoons confectioners' sugar
  • 1/8 teaspoon vanilla extract
  1. Line a 5-3/4x3x2-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.
  2. 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.
  3. Pour over pecans. Bake at 325° for 25-30 minutes or until a toothpick comes out clean. Cool completely in pan.
  4. 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 2 Winter 2007, p33

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