Friday, October 30, 2020




Two desserts in one, this Pecan Piecaken chocolate is the treat that never ceases to give. Perfect for the holiday season.


  • 4 eggs
  • 1 1/4 cup milk
  • 1 box of fondant chocolate cake
  • 1 cup of melted butter
  • 1 9 "or freshly baked and cooled pecan pie pastry


  • 1 cup heavy cream
  • 1 1/3 cups semi-sweet chocolate chips
  • 1 teaspoon of Rodelle vanilla extract


First, preheat the oven to 350.

Then, prepare a 10 '' spring pan with non-stick cooking spray, set aside.

In a large bowl, combine your cake mix, milk, butter and eggs.

Pour half of your mixture into your prepared pan.

Put your pie face down in the pan and cover with the remaining cake mix and place it on the counter a few times to make sure the mixture covers the entire pie.

Bake for about 60 minutes, checking after 30 minutes and placing foil on top if the edges are overcooked. (Some may need more cooking time, it all depends on your oven. Continue to check doneness with a toothpick inserted in the center, once it comes out clean it's ready).

Remove from the oven and let cool for about 10 minutes, then remove the sides of your pan and let cool completely.

Meanwhile, to make the ganache, add your chocolate chips in a bowl.

Lightly heat your heavy cream to a boil, in the microwave or on the stove.

Pour over your chocolate chips and cover for about 5-7 minutes.

Stir the cream into your chocolate, when almost everything is melted add your vanilla and keep stirring until smooth.

Let cool slightly, about 15 minutes.

Pour over your cooled cake, letting some of the ganache drip down the sides.

Let the chocolate sit for about 15 more minutes.

Decorate the top with pecans, if desired.

Cut and serve! Happy Cooking Time.