How To make Caramel Pecan Cake
3 tb Boiling water
2 oz Sweet cooking chocolate
3/4 c Sugar
1/4 c Plus 2 tbls. margarine; soft
-ened 2 Egg yolk
1/2 ts Vanilla
1 c Softasilk cake flour
1/2 ts Baking soda
1/8 ts Salt
1/4 c Plus 2 tbls. buttermilk
2 Egg whites
Caramel topping; (see -recipe) 12 oz Semisweet chocolate chips
1/2 c Pecans
Recipe by: SUMMER DESSERTS Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2". Pour boiling water on chocolate, stirring until
melted; cool. Beat sugar and margarine in large bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition, until batter is smooth. Beat egg whites until stiff; fold into batter. Pour into pan. Bake about 20 minutes or until toothpick inserted in center comes out clean. Spread Caramel Topping (see recipe) over hot cake; sprinkle with chocolate chips and pecans. Bake about 20 minutes longer or until chocolate chips melt. Cool before serving. -----
How To make Caramel Pecan Cake's Videos
Caramel Pecan Cake
Caramel Pecan Cake includes homemade caramel syrup, caramel frosting and a caramel cake! Covered in pecans or toffee bits this dessert will not disappoint!
Caramel Pecan Pumpkin Roll with Caramel Cream Cheese Filling
Pumpkin Roll is one of the most classic desserts for the Thanksgiving table that everybody loves. Make this cake the star of the evening, by making this Caramel Pecan Pumpkin Roll. It is a slightly twist to the classic recipe, by adding caramel and toasted pecans to the cream cheese filling, which bring an amazing flavor and texture that will surely delight and impress all your guests and family.
To print the recipe check the full recipe on my blog:
#pumpkinroll #caramelpumpkinroll
Ingredients
Makes about 10 servings
Salted Caramel Sauce
1/2 cup (100g) sugar
2 tbsp (30ml) water
1/4 cup (60ml) whipping cream
1 tbsp (15g) unsalted butter, room temperature
1/2 tsp (3g) vanilla extract
1/2 tsp (3g) salt
Pumpkin Sponge Cake
3 large eggs
1 cup (200g) sugar
1 tsp (5g) vanilla extract
1 tsp (5ml) lemon juice
2/3 cup (160g) pumpkin puree
3/4 cup (100g) flour
1/2 tsp (2g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) ginger
1/4 tsp (1g) nutmeg
Pecans for filling
1 cup (100g) pecans, toasted
Caramel Frosting
8 oz (230g) Cream cheese or Mascarpone cheese, room temperature
1/4 cup (60g) salted caramel sauce
1/4 cup (30g) powdered sugar
1/2 tsp (2g) cinnamon
1 tsp (5g) vanilla extract
1 cup (240g) whipping cream, chilled
For dusting
powdered sugar
For decorating, optional
cinnamon sticks
physalis berries
whipped cream
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Pecan Upside Down Cake Recipe
This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.
Recipe:
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Pecan Upside Down Cake
This Pecan Upside Down Cake is an easy and delightful fall dessert, a perfect choice for a Thanksgiving dinner table. The cake consists of a soft cake at the bottom topped with a crunchy layer of caramelized pecans. Serve this cake with vanilla ice cream for an unforgettable and decadent experience.
To print the recipe check the full recipe on my blog:
#pecanupsidedowncake #pecandesserts #thanksgivingdesserts
0:00 - Intro
0:51 - Preparing the pecan topping
1:38 - Preparing the cake batter
3:04 - Baking time
3:15 - Enjoying the pecan upside down cake
Ingredients
Makes about 8 - 10 servings
For the Pecan Topping
1 ½ cup (150g) pecans
6 tbsp (80g) unsalted butter
1/3 cup (70g) brown sugar
2 tbsp (30g) honey
1/2 tsp (2g) cinnamon
1/4 tsp (1g) salt
Cake Batter
3 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (110g) oil, room temperature
3 tbsp (45g) sour cream
2 tsp (8g) baking powder
1 cup (125g) flour
1/4 cup (25g) ground pecans
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Brown Sugar Caramel Pound Cake ~ MAKE IT!!
SUBSCRIBE HERE: I really don't even have the words to explain how divine this brown sugar caramel pound cake it. SMH! Just picture a fluffy, moist, dense pound cake with the taste of vanilla, buttery caramel, and hits of salty sweet toffee. Finish off with one of the best and easiest caramel glazes I've ever had. Yeah. It's one of THOSE pound cakes.
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Music by Kevin Macleod
Caramel Pecan Pound Cake
2 Cups Self Rising Flour
2 Cups Sugar
2 sticks of Butter (Room Temp)
4 Eggs (Room Temp)
8oz Sour Cream
1tsp Vanilla Flavor
1 cup Pecan Pieces