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Pecan Cake With Chocolate Fudge Frosting Recipe

Pecan Cake With Chocolate Fudge Frosting Recipe

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Pecan Cake With Chocolate Fudge Frosting

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Ingredients:

Serving

for cake
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt
3/4 cup (11/2 sticks) butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
11/2 tsp vanilla extract
1 cup milk
1 cup finely chopped toasted pecans
for fudge frosting
9 oz dark chocolate, chopped
1 cup + 3 tbsp heavy cream
1 tbsp butter, cut up
11/4 tsp vanilla extract
for spiked cream
11/2 cups heavy cream
3 tbsp granulated sugar
2 to 3 tbsp bourbon
garnish
pecan halves
powdered sugar

Directions:

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 11/2 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	872.18 Kcal (3652 kJ)
Calories from fat	551.6 Kcal
		% Daily Value*
Total Fat	61.29g	94%
Cholesterol	176.19mg	59%
Sodium	187.72mg	8%
Potassium	505.59mg	11%
Total Carbs	71.93g	24%
Sugars	44.34g	177%
Dietary Fiber	4.73g	19%
Protein	10.34g	21%
Vitamin C	0.9mg	2%
Vitamin A	0.1mg	3%
Iron	3.5mg	19%
Calcium	175.4mg	18%

Amount Per 100 g
Calories	374.04 Kcal (1566 kJ)
Calories from fat	236.56 Kcal
		% Daily Value*
Total Fat	26.28g	94%
Cholesterol	75.56mg	59%
Sodium	80.5mg	8%
Potassium	216.82mg	11%
Total Carbs	30.85g	24%
Sugars	19.01g	177%
Dietary Fiber	2.03g	19%
Protein	4.44g	21%
Vitamin C	0.4mg	2%
Iron	1.5mg	19%
Calcium	75.2mg	18%

* 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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