Best Mocha Sheet Cake With Pecans Recipes
OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
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.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g
MOCHA PECAN CAKE
I had to find a similiar recipe for a co-worker of mine who call's me Chef B (I am not a Chef but I do love to bake and make any kind of dessert). She stated she loved this Mocha Pecan cake that her friend makes her sometimes for her birthday, I hope this is the one she recalls.
Provided by Bella Rachelle
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
- Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
- Enjoy!
Nutrition Facts : Calories 623.4, Fat 38.3, SaturatedFat 12.1, Cholesterol 78.9, Sodium 557, Carbohydrate 71.2, Fiber 3.9, Sugar 48, Protein 7.5
MOCHA SHEET CAKE WITH PECANS
This is for all you coffee and chocolate lovers out there.Source unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. preheat oven to 350°. Generously grease a 15 x 10" baking pan; set aside.
- 2. Dissolve espresso powder in the boiling water. In medium pan, mix brewed espresso, butter and unsweetened cocoa powder. Bring to boiling over medium high heat, stirring constantly. Remove from heat, let cool for 10 minutes.
- 3. In a large bowl, whisk together the sugar and flour. Add the warm cocoa mixture; stir to blend well. Add eggs, buttermilk, baking soda, vanilla, cinnamon, and salt; mix well. Spread batter evenly into prepared pan.
- 4. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Immediately Frost hot cake with warm mocha frosting. Sprinkle with pecans. Cool to room temperature before cutting. Makes 24 servings.
- 5. Mocha frosting: in a medium pan heat 1/3 cup butter, 1/2 cup buttermilk or milk, 1/3 cup unsweetened cocoa powder, and 1 teaspoon instant espresso coffee powder over medium low heat until butter melts, stirring constantly. Remove from heat. With electric mixer on medium speed beat in 4 1/2 cups powdered sugar and 1 teaspoon vanilla.
CINNAMON MOCHA SHEET CAKE
Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by hobbyzu
Categories Desserts Cakes Sheet Cake Recipes
Time 1h48m
Yield 32
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
- Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
- Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
- Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
- To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g
MOCHA SHEET CAKE WITH PECANS
Steps:
- Preheat oven to 400°F. Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
- Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
- Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
- Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.
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