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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
- Preheat oven to 325°F. Spray a 13 x 9 x 2-inch baking pan with cooking spray.
- 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.
- 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.
- 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.
- Bake 30 to 35 minutes, or until toothpick in center comes out nearly clean. Do not overbake.
- 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.
- Cool completely on wire rack. Chill 5 minutes before serving for easier cutting.
- 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.
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