Best Fudge Pecan Ripple Layer Cake Recipes

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PECAN FUDGE RIPPLE LAYER CAKE



Pecan Fudge Ripple Layer Cake image

Make and share this Pecan Fudge Ripple Layer Cake recipe from Food.com.

Provided by Dlgreen

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 21

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 2/3 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon vanilla extract, divided use
1 teaspoon vanilla extract, divided use
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 large egg
2/3 cup butter, softened
5 3/4 cups sifted powdered sugar
1 1/3 cups cocoa
1 cup milk
2 tablespoons milk
3/4 cup chopped walnuts, toasted

Steps:

  • Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
  • Add 2 eggs, 1 at a time beating until blended after each addition.
  • Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
  • Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
  • In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
  • Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
  • Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
  • Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
  • To make the frosting beat 2/3 cups butter at medium until creamy.
  • Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
  • Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

FUDGE PECAN RIPPLE LAYER CAKE



FUDGE PECAN RIPPLE LAYER CAKE image

Categories     Condiment/Spread

Yield 1 cake

Number Of Ingredients 19

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 2/3 cups all purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 teaspoons vanilla (divided)
8 ounces cream cheese (softened)
2 tablespoons butter softened
1 tablespoon cornstarch
1 (14 oz.) can sweetened condensed milk
1 egg
2/3 cup butter softened
5 3/4 cups powdered sugar
1 1/3 cups cocoa
1 cup + 2 tablespoons milk
3/4 cup chopped pecans

Steps:

  • Grease 2 9 inch round cake pans, line with wax paper, grease and flour wax paper. Beat shortening at medium speed until fluffy, gradually add 1 1/2 cuos sugar , beating well. Add 2 eggs one at a time, beating each until blended. Combine flour and next three ingredients, add to shortening mixutre alternating with buttermilk, beginning and ending with flour. Beat on high 3 more minutes while scraping sides. Stir in 2 t. vanilla. Pour into pans and set aside. Beat Cream cheese, 2T. butter and cornstarch until creamy. Gradually add Sweetened condensed milk, beat well. Add egg, beat well. Stir in 1 t. vanilla. Spread over cake batter. Bake at 350 for 40 Mins. For Frosting: Beat 2/3 c. butter until creamy, mix powdered sugar and cocoa, add to butter, alternating with milk. Beat until spreading consistancy, stir in 1 t. vanilla. Frost between layers and sides then top of cake. Sprinkle with nuts.

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