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Chocolate Pecan Layer Cake (Paula Deen) Recipe

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Chocolate Pecan Layer Cake (Paula Deen)
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Ingredients
19
Count
Nutrition
18456
Calories
Total time
65
Minutes
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Ingredients:

  • 1 1/2 cups boiling water
  • 3 cups sifted cake flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 lb (2 sticks) butter, softened
  • 2 cups packed light brown sugar
  • 3 eggs
  • 10 tbsp (1 1/4 sticks) butter
  • 1 1/3 cups packed light brown sugar
  • 2 1/2 tbsp milk
  • 6 tbsp (3/4 stick) butter
  • 2/3 cup packed dark brown sugar
  • 1/4 cup heavy cream, plus more , if necessary
  • 2 1/2 cups confectioners' sugar

Directions:

  1. For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.
  2. Stir together the cocoa and boiling water until the cocoa dissolves.
  3. In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat the butter and brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for 1 minute more. Beat in the eggs, 1 at a time. Beat in the vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition.
  4. Divide the batter between the pans. Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.
  5. For the filling: Combine the butter, brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in the vanilla. Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
  6. For the frosting: Melt the butter in a small saucepan over medium heat and stir in the brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans. Store in an airtight container at room temperature. The cake will keep for 3 to 5 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 18456.11 Kcal (77272 kJ)
Calories from fat 15495.02 Kcal
% Daily Value*
Total Fat 1721.67g 2649%
Cholesterol 4541.58mg 1514%
Sodium 4394.85mg 183%
Potassium 3257.4mg 69%
Total Carbs 825.14g 275%
Sugars 737.8g 2951%
Dietary Fiber 49.67g 199%
Protein 78.41g 157%
Vitamin C 2.7mg 4%
Vitamin A 18.6mg 622%
Iron 23.3mg 129%
Calcium 1029.1mg 103%
Amount Per 100 g
Calories 525.92 Kcal (2202 kJ)
Calories from fat 441.54 Kcal
% Daily Value*
Total Fat 49.06g 2649%
Cholesterol 129.42mg 1514%
Sodium 125.23mg 183%
Potassium 92.82mg 69%
Total Carbs 23.51g 275%
Sugars 21.02g 2951%
Dietary Fiber 1.42g 199%
Protein 2.23g 157%
Vitamin C 0.1mg 4%
Vitamin A 0.5mg 622%
Iron 0.7mg 129%
Calcium 29.3mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 511.8
    Points
  • 535
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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