Preheat oven to 350° degrees F. Butter and flour a 9-inch round cake pan. Roughly grind the pecans in a food processor, or finely chop by hand. In a bowl, mix the flour with the baking powder and salt ...

Q. I recall seeing a reference to a recipe by cake designer Marion Mandeltort. It was for a butterscotch pecan cake with a liqueur-flavored glaze. My husband loves both butterscotch and pecans so I’d ...

Place the rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray. Scatter the chopped pecans evenly in the bottom on the pan. Set pan aside ...

Recipe by Marion Cushner, as reported by Helen Dollaghan in the May 16, 1976, edition of The Denver Post. Makes 1 cake. Ingredients 1 cup chopped pecans or walnuts 1 package yellow cake mix A little ...

This is as festive as a cake can get. With a moist, tender texture and knock-your-socks-off flavor, it’s worthy of the holidays and a great choice for giving to friends (it stays fresh for a week or ...

Pecans, caramel, chocolate. Name a better combination of flavors. I’ll wait. Americans have been dipping pecans in chocolate and/or caramel for as long as we’ve had reliable access to sugar and cacao.

This chocolate rum cake shows how a box of Devil's Food cake mix can be transformed. Once baked, it's a smooth and chocolaty cake that's moist. Coffee enhances the chocolate flavor, and the dark rum ...

From Kate Heller, owner of Leo’s Bread bakery in New Orleans, this delicious nutty cake can be served as a dessert, and pairs well as a boozy brunch item with strong New Orleans chicory coffee.

Chef John Folse's modern update on the old-fashioned Creole spice cake has haunted Judy Walker ever since she ate it at an event at the Rural Life Museum in Baton Rouge. Because it was packaged for a ...