How To make Fudgey Pecan Cake
3/4 c Butter; melted
1 1/2 c Sugar
1 1/2 ts Vanilla
3 Egg yolks
1/2 c Hershey's cocoa; plus
1 tb Hershey's cocoa
1/2 c Unsifted all-purpose flour
3 tb Vegetable oil
3 tb Water
3/4 c Pecans; finely chopped
3 Egg whites; room temperature
1/8 ts Cream of tartar
1/8 ts Salt
Royal glaze recipe : 8 oz Semi-sweet baking chocolate
; (8 squares) Broke into pieces; * 1/2 c Heavy cream; or
Whipping cream Garnish: Pecan halves; if desired Recipe by: Hershey's 'Chocolate Classics' 1988 edition. Line bottom of 9" springform pan with aluminum foil; butter foil and side of pan. Set aside. Combien 3/4 C melted butter, the sugar and vanilla in large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each additin. Blend in cocoa, flour, oil and water; beat well. Stir in chopped pecans. Beat egg whites, cream of tartar and salt in smallmixer bowl until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan. Bake at 350^ for 45 minutes or untiltop begins to crack slightly (Cake will not test done in center) Cool 1 hour. Cover; chill until firm. Remove side of pan. Prepare Royal Glaze. Pour over cake, allowing glaze to run down side. With narrow metal spatula, spread glaze evenly on top and side. Allow to harden. Garnish with pecan halves. Serves 10-12. For Royal Glaze: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do NOT boil. Remove from heat;cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. *You may substitute 1 1/3 C Hershey's Semi Sweet Chocolate Chips for the baking chocolate. From "Hershey's Chocolate Classics" 1988 edition. -----
How To make Fudgey Pecan Cake's Videos
Coconut Butter Pecan Sheet Cake | Southern Living
Are you a fan of all things sweet? Do you enjoy butter and pecan? Then, boy oh boy do we have a recipe for you! Butter Pecan Sheet Cake is sinfully delicious and completely approachable. With a rich, ooey gooey drizzle, this dessert will keep you coming back for more. Don’t let the recipe time fool you, it’s actually a simple treat to make.
Because it bakes in a sheet pan, this cake is perfect for holiday parties and church potlucks. The toasted pecan center and condensed milk topping make this sweet dessert quintessentially Southern – just the way we like it. With its subtle vanilla flavor, the moist and sugary cake is best served soon after it’s done baking. The warm and comforting dessert is sure to be the hit of your holiday table. Don’t wait! Give the Butter Pecan Sheet Cake a try, and let us know what you think.
Get the Recipe:
Batter Ingredients:
2 cups granulated sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup whole buttermilk; 1 cup butter
Frosting Ingredients:
2 cups chopped pecans; 1 (14-oz.) can sweetened condensed milk; 1 1/2 cups sugar; 3 tablespoons butter; 6 egg yolks, lightly beaten; 1 1/2 teaspoons vanilla extract
This Coconut Butter Pecan Sheet Cake is sinfully sweet.
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Pecan Pie Fudge Recipe
With this easy fall fudge recipe, you can combine your two favorite desserts into one low-fat, guilt-free, delicious treat. The best part? It’s easy to make right at home.
Simply mix the ingredients, divide the mixture into an ice cube tray, freeze and enjoy! You can eat it frozen or let it thaw for a few minutes to give your fudge the perfect texture to sink your teeth into.
Chocolate Pecan Crunch Cake
The first in the Naked Cakes series – Chocolate Pecan Crunch. Moist, fudgy layers of chocolate cake layered with smooth velvety chocolate ganache, crunchy pecans coated in a dalgona sugar candy coating and an irresistible salted caramel custard.
Learn all the components from preparing, cooking and storing your salted caramel custard, chocolate ganache, pecan crunch and chocolate cake to assembling that impressive Chocolate Pecan Crunch tower. This will surely be you next dessert hit!
Butter Pecan Fudge | How to make with easy step by step instructions
How to make easy Butter Pecan Fudge. This fudge is like Heaven. It is very buttery and just melts in your mouth. I make lots of different kinds of fudge and this is one of my favorites for sure.
Come and watch me make Candied Pecans in the air fryer & oven click here
Ingredients Needed:
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup granulated white sugar
1/2 cup heavy whipping cream
1/8 teaspoon of salt
1 teaspoon of vanilla extract
2 cups confectioners sugar (powdered sugar)
1 cup chopped pecans toasted or untoasted
Line 8x8 or 9x9 pan with foil or parchment paper.
combine first 6 ingredients in pan and stir and melt. Bring to rapid boil. Once a rapid boil then time and cook for about 4 minutes. Then remove from heat and stir in powdered sugar until smooth. Stir in nuts. Then pour into pan and smooth and even out. Let set on cool surface for about 3 hours. Hope you enjoy !
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00:00 Butter Pecan Fudge
00:21 Ingredients
00:38 Getting started add ingredients
02:45 Boiling set timer
03:44 Add nuts
04:25 Pour into pan to set
06:03 Removing from pan & cutting
07:05 Pics and outro Thank you
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UL 11-22-20 3:32pm
Butterscotch Pecan Fudge
Recipe from Betty Crocker.
1 1/2 cups packed brown sugar
1/2 cup butter
1 (5 oz) can evaporated milk
1 (7 oz) jar marshmallow creme ( you could most likely substitute actual marshmallows in this)
1 bag (110z) or about 2 cups butterscotch chips
1 cup chopped pecans (and a few more for garnishing if desired)
Grease the bottom and sides of a 8 inch square baking dish.
In a large saucepan cook the brown sugar, butter and milk over medium heat until butter is melted.
Stir in the marshmallow creme and heat to boiling and boil about 5 minutes or until you reach 234F on a candy thermometer, stirring occasionally.
No candy thermometer?
Cook until a small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water.
Remove from heat, add butterscotch chips, stir until smooth, stir in pecans.
Spread in pan and let stand 2 hours or until firm. Cut into pieces. The recipe suggests 6 rows by 8 rows, but you can make the pieces as little or as large as you'd like.
I have one more fudge recipe to be posted in the next week or so, it is peanut butter rocky road fudge and this one is worth waiting for :)