CHOCOLATE PECAN PIE CAKE RECIPES
CHOCOLATE PECAN PIE CAKE RECIPE - FOOD.COM
Make and share this Chocolate Pecan Pie Cake recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- For the first part: Lightly grease the sides only of a 10x13 pan.
- Mix the first 3 ingredients and place in pan, bake for 20 minutes at 350; let cool.
- Then mix together the remaining ingredients.
- Pour over baked layer and bake 45 minutes at 325 (reduced temp from above).
- If center is not set by then, turn off oven and leave in for 15 minutes; remove and let cool.
Nutrition Facts : Calories 661.6, FatContent 34.8, SaturatedFatContent 6.8, CholesterolContent 62.9, SodiumContent 405, CarbohydrateContent 88.1, FiberContent 3.5, SugarContent 49.8, ProteinContent 6.8
CHOCOLATE PECAN PIECAKEN RECIPE: HOW TO MAKE IT
Why fight over whether cake or pie is better when you can combine the two to make this Chocolate Pecan Piecaken recipe? —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 45 minutes
Cook Time 55 minutes
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions, and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 839 calories, FatContent 35g fat (9g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 123g carbohydrate (75g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
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