Best 2 Pecan Fudge Cake Recipes

Indulge in the delectable harmony of flavors with our Pecan Fudge Cake, a masterpiece that captivates the senses and tantalizes the taste buds. This symphony of textures begins with a moist and fluffy chocolate cake base, generously dotted with crunchy pecan pieces that add a delightful nutty dimension. The crowning glory is a rich and decadent fudge frosting, crafted from scratch with real butter, cocoa powder, and a touch of vanilla, resulting in a luscious, velvety texture that melts in your mouth. To elevate this dessert to new heights, we've included two additional recipes: a luscious Chocolate Ganache Glaze and a delectable Praline Sauce. Drizzle the glaze over the frosted cake for an extra layer of chocolatey bliss, or serve the praline sauce alongside each slice for a symphony of sweet and nutty flavors. Prepare to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

PECAN FUDGE RIPPLE LAYER CAKE

Pecan Fudge Ripple Layer Cake image

Make and share this Pecan Fudge Ripple Layer Cake recipe from Food.com.

Provided by Dlgreen

Categories Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 2/3 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon vanilla extract, divided use
1 teaspoon vanilla extract, divided use
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 large egg
2/3 cup butter, softened
5 3/4 cups sifted powdered sugar
1 1/3 cups cocoa
1 cup milk
2 tablespoons milk
3/4 cup chopped walnuts, toasted

Steps:

Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
Add 2 eggs, 1 at a time beating until blended after each addition.
Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
To make the frosting beat 2/3 cups butter at medium until creamy.
Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

PECAN FUDGE CAKE

PECAN FUDGE CAKE image

Categories Cake Chocolate Egg Dessert Bake Quick & Easy

Yield 20 servings

Number Of Ingredients 16

Ingredients

CAKE:
5 oz unsweetened chocolate
10 oz unsalted butter
5 large eggs at room temperature
2 1/2 cups sugar
1 1/4 cups unsifted all purpose flour
2 tsp vanilla extract
2 Tbsp dark rum
1/4 tsp salt
2 cups diced pecans
ICING:
5 oz bittersweet chocolate
1 oz unsweetened chocolate
2 oz unsalted butter
1 Tbs corn syrup
20 pecan 1/2's for garnish (or 3/4 cup finely chopped pecans)

Steps:

CAKE: Preheat oven to 350 F. Grease 9-inch round by by 2-inch deep cake tin with melted shortening. Line greased pan with parchment paper (bottom and side). Grease well the parchment paper. Melt the chocolate and butter over low heat and set aside to cool. Place eggs in large mixing bowl and whisk together with sugar until just blended. (Do not over-beat). Stir in flour, vanilla, rum, salt until flour is absorbed (do not over beat). Gently fold in pecans. Pour into prepared pan and bake for 60-70 minutes until the center is just firm. Cool in pan for 15 minutes, then turn upside down on rack to cool. ICING: When cake is completely cool combine chocolates, butter and corn syrup and melt slowly over low heat. Set aside for 20-30 minutes to thicken and then spread over top and sides of cake. Garnish with pecan halfs around top edge of cake or sprinkle finely chopped pecans over top of cake.

Tips:

To ensure your cake turns out perfectly, make sure all ingredients are at room temperature before combining them.
Do not overmix the batter, as this can result in a tough cake.
For a richer flavor, use dark chocolate chips instead of semi-sweet.
To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
To ensure even baking, place the cake pan in the center of the oven.
For a moist cake, do not overbake it. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
For a smooth and creamy frosting, beat the butter and cream cheese until light and fluffy before adding the powdered sugar.
To achieve a glossy finish on the frosting, add a small amount of corn syrup or milk.
For a more decorative cake, top it with chopped nuts, sprinkles, or fresh fruit.

Conclusion:

Pecan fudge cake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor, gooey fudge filling, and crunchy pecans, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will result in a stunning and delicious cake. So preheat your oven and get ready to enjoy this delightful treat!