Spring is almost here, and what better way to celebrate than by making a refreshing, fruity cake. This Chocolate Pecan Cake includes a bright, fresh tropical flavor that is great with fresh tropical fruits, ice cream or even simply whipped coconut cream sprinkled on top is always a good addition. It’s such a great, luscious cake for spring, with pieces of fresh lemon and whipped coconut layered in. The chocolate icing over the surface is completely delicious, rich and velvety.
For this cake you will need: cake mix, unsalted butter, vanilla extract, brown sugar, yogurt, fresh lemon and evaporated milk. Combine all the ingredients in a mixing bowl and blend thoroughly. Grease the mixing bowl, so the ingredients don’t adhere to one another, then set the mix into the preheated oven and bake at 350F for about 25 minutes or until done. Once done, remove from the oven and allow to cool completely. Once cooled, cut into individual layers and frost with an edible sealer.
With this delicious recipe you’ll also need: white chocolate chips, nonfat chocolate, Graham crackers, nonfat milk, and freshly squeezed lemon juice. Blend all of the ingredients and blend thoroughly. Drop the batter into the lined skillet, and use the remaining chocolate chips to make German chocolate cake. Frost the cake with the drizzled lemon juice and bake it normal.