Wednesday, August 26, 2009

Chocolate Pecan Loaves

From Woman's Day | December 4, 2007

Triple Chocolate Pecan Loaves

Photo: Laura Moss

  • Nutrition Facts
  • Yield 2 loaves, 8 slices each
  • Amount Per Serving
  • Calories 377
  • Total Fat 24g
  • Saturated Fat 7g
  • Cholesterol 51mg
  • Sodium 286mg
  • Total Carbohydrates 37g
  • Dietary Fiber 3g
  • Protein 5g


    • Cakes
    • 1 box (18.25 oz) devil’s food cake mix
    • 1 1/3 cups buttermilk
    • 1/2 cup oil
    • 3 Tbsp coffee granules
    • 3 large eggs
    • 1 cup semisweet chocolate mini-chips
    • 1 cup finely chopped toasted pecans
    • Glaze
    • 1/2 cup heavy (whipping) cream
    • 3 oz bittersweet chocolate, broken into pieces
    • Decoration: white chocolate (about 1 oz) and toasted pecan halves


    1. Cakes: Heat oven to 350°F. You’ll need two 8 1/2 x 4 1/2 x 2-in.loaf pans coated with nonstick spray.

    2. With mixer on low, beat cake mix, buttermilk, oil, coffee granules and eggs 30 seconds, until combined. Beat 2 minutes at medium speed. Stir in chocolate chips and pecans.

    3. Divide batter between prepared pans; bake 50 minutes, until pick inserted into centers comes out clean. Cool 10 minutes on wire rack. Remove from pans, turn right side up and cool completely.

    4. Glaze: Heat cream on stovetop or in microwave just until steaming. Stir in chocolate, let stand 5 minutes, then whisk until smooth. Let cool until thickened slightly, about 5 minutes. Pour over cakes. Gently spread to edges of loaves.

    5. To decorate: Put white chocolate in a 1-qt sturdy ziptop bag. Microwave at 10-second intervals, squeezing the bag, until melted. Cut a small hole in corner of bag; pipe white chocolate over cakes. Top cakes with pecan halves. Store decorated cakes airtight at cool room temperature up to 3 days.

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