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Chocolate Butter Pecan Tea Cakes | Can't Stay Out of the Kitchen | These luscious #TeaCakes include #ButterPecan #CakeMix, #pecans & #ChocolateFrosting in the batter. They're delightful for a #holiday or company #dessert as everyone will swoon over this amazing #ChocolateDessert. #cake #ChocolateButterPecanTeaCakes

Chocolate Butter Pecan Tea Cakes

Teresa Ambra
Chocolate Butter Pecan Tea Cakes are nothing short of amazing. These lovely Tea Cakes include Butter Pecan Cake Mix, pecans and chocolate frosting in the batter! They're magnificent for holiday or special occasion desserts. Your family and friends will swoon over every bite. Better make plenty. These Tea Cakes will go fast.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 27
Calories 356 kcal

Equipment

  • 1 20-tin miniature bundt pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • 1 nut chopper if nuts are not previously chopped
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

TEA CAKES:

  • 1 box Butter Pecan Cake Mix
  • 1 cup canola oil or use coconut oil or avocado oil
  • 1 cup heavy whipping cream
  • 4 large eggs
  • 1 can German Chocolate Frosting or chocolate frosting of your choice
  • 1 cup pecans chopped (measure after chopping)

ICING:

  • 1 can chocolate frosting

Instructions
 

TEA CAKES:

  • Mix all ingredients in a large mixing bowl and stir well.
  • Pour into a well-greased and floured 20-tin miniature Bundt pan.
  • Bake at 350° for about 22-24 minutes or until a toothpick inserted in center comes out clean.
  • Cool cakes completely.
  • Transfer cakes to a wire rack.
  • Frost with Chocolate Icing.

ICING:

  • Remove lid and foil liner from canned frosting.
  • Microwave about 15-20 seconds until icing softens.
  • Drizzle icing over top of individual Tea Cakes.

Notes

NOTE: Rotate Bundt pans on oven shelf racks half-way through baking time if baking more than one rack of miniature Bundt pans at a time.
 
NOTE: You can also spoon the icing into a zip lock bag without the "stand and fill" bottom. Snip off a corner and pipe frosting over top of individual Tea Cakes.
 
NOTE: It is imperative that you not overfill the miniature Bundt pans. The cake batter expands a lot while baking. The Tea Cakes are much harder to get out of the pan if they overflow the tin while baking.
 
NOTE: The icing will set up after 30-60 minutes. Then you can wrap the cakes in plastic wrap or transfer to plastic containers.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 356kcalCarbohydrates: 36gProtein: 3gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 38mgSodium: 200mgPotassium: 165mgFiber: 1gSugar: 29gVitamin A: 173IUVitamin C: 0.1mgCalcium: 33mgIron: 2mg
Keyword cake, chocolate butter pecan tea cakes, chocolate dessert, dessert, holiday dessert, pecans, tea cakes
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