Mississippi Pecan Cake Recipes

Steps:

• CAKE:.
• Heat oven to 350.
• Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
• In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
• Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
• Stir in pecans.
• Transfer to prepared pan.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• FROSTING:.
• In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
• Remove from the heat; beat in the confectioners' sugar and vanilla.
• Place springform pan on a wire rack.
• Immediately spread marshmallow creme over hot cake.
• Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
• Cool completely.
• Carefully run a knife around edge of pan to loosen; remove sides of pan.
• Spread remaining frosting over top and sides of cake.
• Sprinkle pecans on top.

Steps:

• Preheat oven to 325°F.
• Sift dry cake ingredients together.
• Cream butter, sugar, vanilla and whole egg until fluffy; add egg yolks one at a time and beat well after each.
• Add dry ingredients to creamed mixture alternatively with water; stir until smooth.
• Grease 10 inch tube pan and line the bottom only with waxed paper.
• For the pecan mixture: Combine egg whites, salt and water. Beat at high speed until stiff, but not dry. Stir together sugar, flour, and baking powder. Gradually beat into whites until stiff. Fold in ground nuts.
• Pour half the cake batter into prepared pan.
• Drop the pecan mixture by spoonfuls on batter then top with the remaining cake batter.
• Bake for 1 hour 25 minutes or until toothpick inserted in the center comes out clean.
• Cool cake in pan on cooling rack; turn out when cool.