Dense fudge brownie like cake studded with pecans and dried cherries. No frosting needed but a dollop of ice cream and hot fudge would certainly be delicious.
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Blackberry-Almond Upside Down Cake
- All That's Left Are The Crumbs
- Culinary Adventures with Camilla
- Camille Cooks
- A Little Bit of All Right
- Sweet Sensations
Vanilla Sponge with Pineapple Filling and Caramel Frosting
Fudge Cake with Cherries & Pecans
I love this cookbook. Not only do they make cakes that are downsized so you don't have a ton of leftovers but the recipes are easy peasy and turn out perfectly. This cake was made by my Angel Face who is 6 almost 7. Whoo doggie, I almost made a faux pas there. It is very important to note that she is almost 7!!!
She was all about this cake until we added the pecans. "I don't like pecans", she informed me, "and besides pecans make daddy's throat itch". Well, okay then. Mama, Grampy, Marissa and I will eat this cake and Duncan Hines came to the rescue with a boxed brownie mix that the Angel Face made for herself and daddy.
As for me, give me another slice of this fudgy, delicious cake studded with tons of pecan pieces and dried cherries. Just Heavenly!!!
Yield: 9 servings
Fudge Cake with Cherries and Pecans
Dense fudge brownie like cake studded with pecans and dried cherries. No frosting needed but a dollop of ice cream and hot fudge would certainly be delicious.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 1 stick butter
- 2 oz. semi sweet chocolate chips
- 1 c. sugar
- 3/4 c. flour
- 1/4 t. baking powder
- 1 t. salt
- 2 eggs
- 1 t. vanilla
- 1 c. pecan pieces
- 1/2 c. dried cherries
Instructions
- Place the butter, chocolate chips and sugar in the top of a double boiler (or in a metal bowl set over a pan) over simmering water and melt, stirring occasionally, until smooth.
- Remove from heat and whisk in the flour, baking powder and salt. Add the eggs, one at a time, whisking after each. Stir in the vanilla, pecans and cherries.
- Pour into an 8" square baking pan that has been treated with baking spray.
- Bake in a preheated 325* oven for 35-40 minutes, until a skewer inserted in the center removes cleanly and the cake is pulled away from the sides a bit.
- Let cool in pan on wire rack.
Notes:
Adapted from a recipe found in Everyday Little Cakes.
Nutrition Facts
Calories
371.27Fat (grams)
21.61Sat. Fat (grams)
8.66Carbs (grams)
43.22Fiber (grams)
1.98Net carbs
41.23Sugar (grams)
32.26Protein (grams)
4.01Sodium (milligrams)
370.76Cholesterol (grams)
68.33
Almost seven! What a crack-up. Back when you know exactly how old you are. Someone asked me yesterday and I had to do math really quickly in my head. My excuse is that 2020 didn't really exist...we didn't have any birthday parties to mark the passage of time. But, in all seriousness, I love seeing her grow up and become a great little baker. Good job!
ReplyDeleteShe is growing up way too fast but I do enjoy her as she develops into her own little person.
DeleteThat shot with the ice cream and fudge is calling my name. Almost 7! Of course you have to acknowledge that.
ReplyDeleteOf course, what kind of Grammy am I...and that's another thing...I went from being Grammy to Gram. LOL
DeleteOh, that looks wonderful! I'm with you - I'm loving this cake cookbook.
ReplyDeleteThanks Susan.
DeleteBaby girl is adorable and the slice of cake with the ice cream and fudge sauce is calling me!
ReplyDeleteThanks Sandra.
Delete