Best Pecan Fudge Ripple Layer Cake Recipes

Pecan Fudge Ripple Layer Cake image

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 image

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.