Chocolate Butter Pecan Pound Cake
Absolutely scrumptious pound cake using a butter pecan cake mix, chocolate frosting and pecans in the batter, then iced with chocolate icing. Great anytime you want a chocolate dessert.
Ingredients
CAKE:
- 1 18.25-ounce box Betty Crocker butter pecan cake mix
- 1 cup canola oil
- 1 cup heavy whipping cream
- 4 large eggs beaten
- 1 16-oz. can German Chocolate or Chocolate frosting (Yes, the frosting goes in the batter!)
- 1 cup chopped pecans
- 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 inserted in center comes out clean.
- Cool cake completely.
- Frost with Chocolate Icing.
CHOCOLATE ICING:
- Whisk softened butter, cocoa, powdered sugar and vanilla 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.
Notes
NOTE: This recipe makes a lot of batter. You need a 15-inch bundt pan, or put it in a large bundt pan and a small bundt pan. Otherwise, the recipe may overflow. I recommend filling it so that it has at least a one-and-a-half inch border at the top so the batter can expand while baking.
NOTE: You may want to put a cookie sheet under the pan to catch drips while baking.
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