CHOCOLATE VELVET CAKE WITH COCONUT-PECAN FROSTING
This is a recipe I got out of a southern living book and I made it for my Family and they loved it... Now everybody wants the recipe, very moist and delicious.
Provided by Teresa Howell
Categories Cakes
Number Of Ingredients 10
Steps:
- 1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted ( about 1 1/2 minutes total time). Stir until smooth.
- 2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- 3. Stir together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
- 4. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.
- 5. COCONUT-PECAN FROSTING 1 (12-ounce) can evaporated milk 1 1/2 cups sugar 3/4 cup butter 6 egg yolks 1 1/2 teaspoons vanilla extract 2 cups chopped pecans, toasted 1 1/2 cups sweetened flaked coconut Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
- Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
- Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.
RED VELVET CUPCAKES WITH COCONUT FROSTING
There's no better way to celebrate being together than with these fun-loving cupcakes. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition., Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes. , Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 296 calories, Fat 18g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 260mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING
This was a recipe I got from one of Oprah's television shows. This is a moist chocolate cake and one you can cut up into squares and eat right out of your hand with a napkin instead of a plate and fork.
Provided by CookingONTheSide
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
- Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
- Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
- Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
- To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
- Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.
Nutrition Facts : Calories 677.7, Fat 34.4, SaturatedFat 14.3, Cholesterol 83.4, Sodium 233.9, Carbohydrate 91.6, Fiber 2.8, Sugar 71, Protein 5.8
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