HOW TO REMOVE BAKED ON GREASE FROM PANS RECIPES
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.
ITALIAN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
Provided by Taste of Home
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 135 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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