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CHOCOLATE PECAN PIECAKEN

Postado por user, no dia 06 de fevereiro de 2018 em Sem categoria

Modo de Preparo

here are a ton of flavors you could add for future use, raspberry, rum, almond, cherry, strawberry. The possibilities are endless. But for this we used a nice flavorful vanilla which seriously set it off you guys.

Rodelle Vanilla is our favorite and only vanilla we use around this house. I’ve been a brand ambassador for them for about a year now and we have completely fallen in love with all of their products that we haven’t looked back.

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Now we doctored up a cake mix for this recipe. I mean it’s already a Piecaken, how much more complicated do we really want to get? Now you can make your own for sure. We also got a baker pecan pie to use because who got time to cook and fully cook a pie then bake it in another dessert and do the process over again. So I kept it simple for you guys.

Now as intimidated as I was, this Chocolate Pecan Piecaken was actually a breeze to make. I suggest maybe throwing your pie in the freezer for a little bit before trying to turn into the cake pan so it doesn’t try and fall apart, that’s what we did and it worked like a charm.

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This is the perfect recipe for your Thanksgiving, Christmas or any holiday gathering. You can switch up the flavors for any combo. Pumpkin pie and spice cake, chocolate and cherry, apple and spice. The world is your oyster my friends.

But if I leave you with anything, it’s to please try this Chocolate Pecan Piecaken, you will be in love as well as impress your guests!

Chocolate Pecan Piecaken

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Moist chocolate cake with a surprise inside makes this Chocolate Pecan Piecaken the ULTIMATE holiday dessert that you’ll need on your table this year!

Course: Dessert

Cuisine: American

Instructions

Preheat oven to 350.
Prepare a 10″ spring-form pan with non stick cooking spray, set aside.
In large bowl mix together your cake mix, milk, butter and eggs.
Pour half of your mixture in your prepared pan.
Turn your pie face down into pan and cover with remaining cake mix and drop down on counter a few times to make sure the mix covers the whole pie.
Bake in oven for about 60 minutes, checking after 30 minutes and placing tin foil over the top if the edges are getting too done. (Some may need more baking time, this all depends on your oven. Keep checking for doneness with toothpick inserted into center, once it comes out clean it’s done).
Remove from oven and let cool for about 10 minutes, then take the sides off of your pan and let cool completely.
Meanwhile to make ganache add your chocolate chips to a bowl.
Heat up your heavy cream slightly until just boiling, in microwave or on stove.
Pour over your chocolate chips and cover for about 5-7 minutes.
Stir you cream into your chocolate, when almost all melted together add your vanilla and continue to stir until smooth.
Set aside to cool slightly, about 15 minutes.
Pour over your cooled cake letting some of the ganache drip down the sides.
Let chocolate set for about another 15 minutes.
Decorate top with pecans if desired.
Cut and serve!