Bake the Cake. Pour the batter evenly into the prepared bundt pan. Smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Batter: 1 cup pecan halves 1 Tbsp. all-purpose flour 2 1/4 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 cup unsalted butter, room temperature 1 1/2 cups granulated sugar ...

In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool. In a large mixing bowl, cream sugar and remaining butter ...

1 recipe chocolate devil’s food cake, baked in three 8-inch rounds. 1 recipe thick caramel sauce (recipe follows), slightly warm. 1 cup chopped toasted pecans, plus 18 whole toasted pecans ...

Sprinkle evenly with 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 cup chopped, toasted pecans. Slowly pour 3/4 cup hot water over the cake (do not stir).

1. Preheat oven to 350 F. 2. Toast the 2 cups of pecan pieces for approximately 10 minutes, until fragrant. Reserve 1/2 cup of the pecan pieces for the cake batter.

Preheat the oven to 350 degrees F. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat.

1/2 tablespoon vanilla extract. 1/2 cup buttermilk at room temperature. 1/2 cup toasted pecans. 1. Preheat oven to 350 F. 2. Toast the 2 cups of pecan pieces for approximately 10 minutes, until ...