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Nut Topped Chocolate Cake Recipe

Written on Wednesday, February 15, 2017 | 4:13:00 PM

Serves : 12 servings 
Preparation time : 20 minutes
Start to Finish: 2 Hours 5 Minutes

Ingredients : 
- 1 box (15.25 oz) devil’s food cake mix with pudding in the mix
- 2 tablespoons unsweetened baking cocoa
- 1¼ cups buttermilk
- ½ cup vegetable oil
- 3 eggs

- ½ cup butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- ½ cup chocolate-covered cashews
- ½ cup coarsely chopped cashews
- ½ cup coarsely chopped candied pecans

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2) In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3) Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

4) Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil 2 minutes, stirring constantly. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.

5) Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water; beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frost cake. Sprinkle with cashews and pecans. Store loosely covered.


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