DULCE DE LECHE CANDY WITH PECANS RECIPES

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EARTHQUAKE CAKE - I AM BAKER



Earthquake Cake - i am baker image

Gooey, rich, and delicious! This Earthquake Cake is full of chocolate, pecan, and coconuts and is an explosion of flavor with each bite!

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 10

1 box (15.25 ounces) chocolate cake mix, (mixed according to package directions)
1 cup sweetened shredded coconut
½ cup chopped pecans
1 package (8 ounces) cream cheese, (softened)
½ cup (1 stick or 113g) butter, (melted)
2½ cups (312.5g) confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
2 cups semi-sweet chocolate chips
chocolate ice cream, (optional)

Steps:

  • Preheat oven to 350° and grease a 9x13-inch pan with cooking spray.
  • Prepare the cake batter according to package directions.
  • Sprinkle your coconut and pecans onto the bottom of the prepared pan.
  • Spread your cake mix over the top. Set aside.
  • Meanwhile, in a large bowl, combine the cream cheese, butter, confectioners' sugar, vanilla, and salt.
  • Beat with a mixer until combined. Dollop the mixture over the cake, and spread it out.
  • Sprinkle chocolate chips on top and bake for about 50 minutes, or until the center is set.
  • Serve warm with ice cream, if desired.

Nutrition Facts : Calories 495 kcal, ServingSize 1 serving

SOUTHERN PECAN CANDY RECIPE: HOW TO MAKE IT



Southern Pecan Candy Recipe: How to Make It image

Unlike traditional pralines, this recipe is spread in a pan, then cut into squares. It is loaded with pecans and has the same sweet taste as pralines. The candy was in my mother's recipe collection and dates back to 1941.—June Moffett, Santa Ana, California

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield about 2 pounds.

Number Of Ingredients 6

1 teaspoon butter plus 1/4 cup butter, cubed
3 cups sugar, divided
1 cup half-and-half cream
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1 pound chopped pecans, toasted

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy skillet over medium-low heat, cook 1 cup sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine cream and remaining sugar. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 236° (soft-ball stage). Transfer to a large bowl; stir in butter and baking soda. Cool until mixture reaches 110°., Add vanilla. Beat until smooth and thickened, about 2 minutes. Stir in pecans. Quickly spread into prepared pan; cool completely. Using foil, lift candy out of pan. Discard foil. Store candy in an airtight container.

Nutrition Facts : Calories 194 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 20mg sodium, CarbohydrateContent 21g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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EARTHQUAKE CAKE - I AM BAKER
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