Chocolate Butter Pecan Pound Cake
Chocolate Butter Pecan Pound Cake is one scrumptious cake. It starts with a Butter Pecan cake mix, then you add pecans and canned chocolate frosting to the cake batter, and after that you glaze it with chocolate frosting. It was fantastic! This wonderful dessert is great for any kind of potluck, special occasion dinner or for those who just love chocolate!
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I got the recipe almost 10 years ago when I worked for the Woman’s Missionary Union office at the Baptist General Convention of Texas. I used to bring in sweet desserts from time to time so everyone knew I loved to bake. We used to pass around recipes among all the staff on a regular basis and I collected several while I was there.
This one was given to me by Waunice Newton, a co-worker, but the original source was from a gal who had been the President of Texas Baptist Women for several terms. I added the chocolate icing which turned out to be a great addition.
Most of you who follow this blog know I’m a recipe queen. I love collecting recipes. This is another one of those recipes that I’ve had stashed away to make on a rainy day. I made it for some friends who recently went through a bereavement. When I brought the meal to the family they invited me to eat with them. I thought the cake was delicious when I nibbled on it as I was packing it up for delivery. They raved and raved over the cake when we ate dinner together and were really glad I had added the chocolate icing!
If you’re looking for a sensational cake to serve your guests or family, this easy Chocolate Butter Pecan Cake certainly fits the bill. Bundt cakes are usually quick and easy to prepare, but they take an hour to and hour and a half to bake. You also have to make sure you insert a knife all the way to the bottom to check for doneness. The knife must come out clean in order for it to be done. Otherwise, you may have a disaster on your hands! For those of you who want a new dessert to try, enjoy this marvelous cake recipe.
Chocolate Butter Pecan Pound Cake is one dynamite cake! It explodes with chocolate flavor.
I added a chocolate glaze to the original recipe and it turned out completely scrumptious.
Each mouthful of Chocolate Butter Pecan Pound Cake is delightful!
Here’s what I did.
I used these ingredients for the cake.
Place butter pecan cake mix, eggs, chocolate frosting and pecans in a mixing bowl. Add oil.
Add heavy cream.
Stir ingredients with a wooden spoon to combine.
Generously grease and flour a bundt pan. Add cake batter. Sprinkle granulated sugar over top. I sprinkled several tablespoons of sugar over top.
Bake at 350 for about an hour or until a knife inserted in center comes out clean.
Cool completely before adding icing.
I used these ingredients plus softened unsalted butter and water to make the chocolate icing.
Whisk ingredients to combine.
Drizzle chocolate glaze over top of cooled Bundt cake. Allow icing to harden at least 15 minutes before slicing into pieces or covering with plastic wrap.
Chocolate Butter Pecan Pound Cake is really easy to make since it starts with a boxed cake mix!
This fabulous cake will have you and your company drooling!
Here’s the recipe.
CHOCOLATE BUTTER PECAN POUND CAKE
(Recipe adapted from Waunice Newton, when we worked together for Woman’s Missionary Union, Baptist General Convention of Texas, Dallas, TX; source: adapted from Peggy Cummins, former Texas Baptist Women’s President)
Chocolate Butter Pecan Pound Cake
Equipment
- 1 15-inch Bundt pan or one 10-inch Bundt pan and one smaller pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 bamboo skewer or knife to check cake for doneness
Ingredients
CAKE:
- 18.25 oz. box Betty Crocker butter pecan cake mix
- 1 cup canola oil
- 1 cup heavy whipping cream
- 4 large eggs beaten
- 16 oz. can German Chocolate or Chocolate frosting (Yes, the frosting goes in the batter!)
- 1 cup pecans chopped (measure after chopping)
- 1/4 cup granulated sugar
CHOCOLATE ICING:
- 1 cup powdered sugar
- 2 tbsp. unsalted butter softened
- 1 tsp. vanilla extract
- 2-3 tbsp. water
- 2 heaping tablespoonfuls cocoa powder
Instructions
CAKE:
- Mix all ingredients except sugar and stir well.
- Pour into a well-greased and floured 15-inch Bundt pan.
- Sprinkle with sugar. (I used between 3-4 tablespoonfuls).
- Bake at 350° for about 60 minutes or until a knife or bamboo skewer inserted in center comes out clean.
- Cool cake completely.
- Frost with Chocolate Icing.
CHOCOLATE ICING:
- Whisk softened butter, cocoa, powdered sugar and vanilla in a mixing bowl until combined.
- Add only as much water as needed to get ingredients to spreading consistency.
- Drizzle Chocolate Icing over cooled cake.
- Allow icing to set about 15-30 minutes before covering with plastic wrap.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 [url href=”http://www.bettycrocker.com/” target=”_blank” title=”betty crocker”]Betty Crocker[/url] Butter Pecan Cake mix
- 1 cup canola oil
- 1 cup heavy whipping cream
- 4 eggs, beaten
- 1 can German Chocolate or Chocolate frosting
- 1 cup chopped pecans
- granulated sugar
- Mix all ingredients except sugar and stir well.
- Pour into a well-greased and floured Bundt pan.
- Sprinkle with sugar. (I used between 3-4 tablespoonfuls).
- Bake at 350° for about 60 minutes or until a knife inserted in center comes out clean.
- Cool cake completely.
- Frost with Chocolate Icing.
- 1 cup powdered sugar
- 2 tbsp. softened butter
- 1 tsp. vanilla
- 2-3 tbsp. water
- 2 heaping tablespoonfuls cocoa powder
- Whisk ingredients with a whisk.
- Add only as much water as needed to get ingredients to spreading consistency.
- Drizzle Chocolate Icing over cooled cake.
- Allow icing to set about 15-30 minutes before covering with plastic wrap.
Doesn’t Chocolate Butter Pecan Pound Cake look terrific?
If you enjoy chocolate desserts, you will love this rich, incredibly sumptuous Chocolate Butter Pecan Pound Cake!
Chocolate Butter Pecan Pound Cake is the perfect dessert for holidays like Valentine’s Day or anytime you want a chocolaty dessert!
You may also enjoy these delicious recipes!
Chocolate Butterfinger Cupcakes
Chocolate Butter Pecan Pound Cake
Equipment
- 1 15-inch Bundt pan or one 10-inch Bundt pan and one smaller pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 bamboo skewer or knife to check cake for doneness
Ingredients
CAKE:
- 18.25 oz. box Betty Crocker butter pecan cake mix
- 1 cup canola oil
- 1 cup heavy whipping cream
- 4 large eggs beaten
- 16 oz. can German Chocolate or Chocolate frosting (Yes, the frosting goes in the batter!)
- 1 cup pecans chopped (measure after chopping)
- 1/4 cup granulated sugar
CHOCOLATE ICING:
- 1 cup powdered sugar
- 2 tbsp. unsalted butter softened
- 1 tsp. vanilla extract
- 2-3 tbsp. water
- 2 heaping tablespoonfuls cocoa powder
Instructions
CAKE:
- Mix all ingredients except sugar and stir well.
- Pour into a well-greased and floured 15-inch Bundt pan.
- Sprinkle with sugar. (I used between 3-4 tablespoonfuls).
- Bake at 350° for about 60 minutes or until a knife or bamboo skewer inserted in center comes out clean.
- Cool cake completely.
- Frost with Chocolate Icing.
CHOCOLATE ICING:
- Whisk softened butter, cocoa, powdered sugar and vanilla in a mixing bowl until combined.
- Add only as much water as needed to get ingredients to spreading consistency.
- Drizzle Chocolate Icing over cooled cake.
- Allow icing to set about 15-30 minutes before covering with plastic wrap.