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Chocolate Butter Pecan Pound Cake | Can't Stay Out of the Kitchen | this is one of the best #chocolate cakes ever! This easy #dessert uses a #ButterPecan #cake mix. Perfect for #holidays like #ValentinesDay or for company.

Chocolate Butter Pecan Pound Cake

Teresa Ambra
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.
4.37 from 22 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
Calories 544 kcal

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

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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 544kcalCarbohydrates: 54gProtein: 4gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 67mgSodium: 287mgPotassium: 226mgFiber: 1gSugar: 43gVitamin A: 337IUVitamin C: 0.2mgCalcium: 55mgIron: 2mg
Keyword cake, chocolate, chocolate dessert, dessert
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