Back to Recipe Search Print Recipe

Fudge Pecan Cake with Creamy Chocolate Frosting

Wonderful cake with a creative frosting!

Quick Facts

Prep Time: 20 minutes
Bake Time: 30 to 35 minutes
Yield: 16 servings

Ingredients

  • 1/2 teaspoon Mazola® Corn Oil
  • 3/4 cup chopped pecans
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3/4 cup Mazola® Corn Oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon Argo® Baking Powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) miniature semi-sweet chocolate chips, divided
  • 1 jar (7 ounces) marshmallow crème

Directions

  1. Preheat oven to 325°F. Spray a 13 x 9 x 2-inch baking pan with cooking spray.
  2. Heat 1/2 teaspoon oil in small skillet over medium heat. Add pecans and cook, stirring frequently, until fragrant. Remove from heat; set aside to cool.
  3. Beat brown sugar, sugar and eggs together in large bowl of electric mixer until thick and light colored, about 2 to 3 minutes. Blend in 3/4 cup oil, applesauce, buttermilk and vanilla.
  4. Combine flour, cocoa, baking powder, baking soda and salt in a separate bowl. Stir into sugar mixture. Fold in 1-1/2 cups of the mini chocolate chips and pecans. Spread batter in prepared pan.
  5. Bake 30 to 35 minutes, or until toothpick in center comes out nearly clean. Do not overbake.
  6. Remove from oven; immediately drop spoonfuls of marshmallow crème on top of cake. Sprinkle with the remaining 1/2 cup chocolate morsels. Cover cake with a baking sheet; let stand 2 minutes. Remove baking sheet; swirl marshmallow crème and chocolate together, spreading evenly over cake.
  7. Cool completely on wire rack. Chill 5 minutes before serving for easier cutting.
  8. REDUCED FAT VARIATION: To reduce fat and calories, decrease oil to 1/2 cup and increase applesauce to 1/2 cup; use 3 eggs and 2 egg whites in place of the 4 eggs.