Pecan Chip Tube Cake Recipes

Steps:

• Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Steps:

• 1. n a large mixing bowl combine the first five ingredients,beat at low speed for 3 minutes or until combined, pour half the batter into a greased and floured 10-in tube pan.
• 2. Combine the pecans and chips sprinkle 1/2 over the batter and sprinkle marshmallows over the nut mixture and top with remaining batter smooth it and top with remaining nut mix.
• 3. Bake at 350F for 55 to 60 minutes or toothpick inserted near center comes out clean. cool for 15 minutes. invert cake on wire rack and immediately invert cake onto platter. when cutting use a serrated knife and cut in a sawing motion.....

Steps:

• In a large mixing bowl, combine the first 5 ingredients. Beat on low speed for 2 minutes or until combined. Pour half of the batter into a greased and floured 10 inch tube pan. Combine pecans and chocolate chips; sprinkle half over batter. Top with marshmallows and remaining batter; sprinkle with remaining pecan mixture.
• Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake to remove from pan and immediately invert again onto a serving plate.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.