Best Chocolate Frangelico Coffee Cake With Pecans Recipes

PECAN COFFEE CAKE

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

FRANGELICO CHOCOLATE CAKE

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

CHOCOLATE PECAN COFFEE CAKE - JUST RIGHT FOR ANY TIME!

Steps:

• Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.
• Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.
• Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary.
• Add eggs one-at-a-time, beating well after each is added; add vanilla.
• Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.
• Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.
• Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.
• Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.
• Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes.
• Serve warm.

CHOCOLATE-PECAN COFFEE CAKE

Steps:

• Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

CHOCOLATE FRANGELICO COFFEE CAKE WITH PECANS

Steps:

• 1. Preheat oven to 350 degrees. For cake, cream butter and sugar in a large bowl until fluffy. Add eggs beating until smooth. Beat in vanilla. (Scrape sides and bottom as necessary.) In medium bowl, combine flour, baking powder, cinnamon and salt. Gradually add dry ingredients to creamed mixture, blending well. Beat in Frangelico. Gently fold in sour cream. Combine topping ingredients in small bowl, set aside. For chocolate glaze, melt chocolate chips and butter in small saucepan over low heat, stirring until smooth. Or microwave on medium, stirring every minute, til melted. Stir well til smooth. Sprinkle 2 Tbl. topping in bottom of greased and floured 9" tube pan. Spoon half of the cake batter into pan. Do dollops, then smooth flat. Sprinkle 4 Tbl. topping evenly over cake batter. Drizzle half of glaze over topping. Spoon remaining batter into pan. Sprinkle with remaining topping. Reserve remaining glaze. (About a 1/4 cup.)Bake 1-1 1/4 hours or until a toothpick inserted in center of cake comes out clean. Cool in pan. When it's still a little warm, but not hot, you can transfer to a serving plate. Reheat remaining glaze and drizzle over cake. *If you heat it too much and it's too runny, just pop it into the freezer for a few minutes to thicken a little. You want it to be like syrup. *I had some leftover chopped nuts (about 2 Tbl.), so I added some cinnamon and sugar to them and sprinkled them over the glaze before it dried. Looks beautiful and tastes AMAZING! Enjoy!!