The Pioneer Woman Tasty Kitchen
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Canasta Cake

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Intermediate

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Description

Rich, chocolately goodness. Old Memphis recipe from years ago. You’ll forget about every other chocolate cake you’ve ever eaten after this one!

Ingredients

  • FOR THE CAKE:
  • 1 package Favorite Chocolate Cake Mix, 18 Ounce Box, Prepared As Directed
  • Additional Required Ingredients Needed For Cake Mix, Typically Water, Eggs And Oil
  • FOR THE FILLING:
  • 2-½ Tablespoons All-purpose Flour
  • ½ cups Milk
  • ½ cups Shortening
  • ½ cups Sugar
  • ¼ teaspoons Salt
  • ½ teaspoons Vanilla
  • FOR THE FROSTING:
  • 2 cups Confectioners Sugar
  • 1 cup Chopped Pecans
  • 1 stick Butter
  • 4 Tablespoons Cocoa Powder
  • 7 Tablespoons Coca Cola

Preparation

Bake your favorite chocolate cake mix, using the required additional ingredients. Place the batter into two round cake pans and bake according to package instructions. When layers are cool, cut them in half horizontally, making four layers out of two.

For the filling: Gradually add milk to the flour in small saucepan. Heat over low flame until it forms a thick paste. Remove from heat and allow to cool.(It is important to let it cool completely).

Put shortening, sugar and salt in a small bowl. Add cooled paste. Beat at high speed until light and fluffy, 3 to 5 minutes. Add vanilla. (The more you beat it the fluffier it gets.)

Put one of your cake layers on your serving tray. Top it with some filling, spreading the filling (as much as you want) across the top. Repeat with the remaining cake layers and filling, but don’t add filling on top of the last cake layer. Any unused portion may be refrigerated in a covered dish.

For the frosting:
Put the confectioner’s sugar and pecans in a medium sized heatproof bowl.

Combine butter, cocoa and Coca-Cola in a saucepan. Heat to boiling and pour over powdered sugar and pecans. Mix well and spread on cooled cake.

2 Comments

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Kay on 1.31.2019

I tried this recipe today and had a hard time cutting the cakes in half. What a mess!! I wish I had just left the cake whole. Also there was not enough filling to fill 3 layers at all so I just put the one split cake back together without the filling. I poured the chocolate icing over it and wished I would’ve waited for it to cool a little because it ran everywhere,lol. Good flavor just needs some tweaks.

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Mary McGill on 9.12.2011

I’m going to try this cake this weekend! It looks delicious and different. I may leave the pecans out, as my granddaughter is allergic to tree nuts, but that would be the only reason to leave them out.

2 Reviews

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Bonnie on 1.26.2019

I tried this recipe but there are a couple of changes I’d make. First of all I’d cook either four layers or three depending on the number of pans you have available. Wasn’t impressed at all with the between the layers icing. The recipe is a bit deceiving. It’s states to use all you like between the layers and refrigerate leftovers. I cannot imagine anyone having enough and certainly not having any left over. Barely had enough to thinly cover the three layers. Next time I’ll use my simple cool whip/cream cheese icing between the layers. Did like the ease, taste and consistency of the chocolate pecan icing.

Everyone thought the cake was beautiful!

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mimi2quads on 12.26.2011

Made this for Christmas and it was fantastic! I didn’t split my cake layers into 4. I put all the filling between the 2 layers and it worked perfectly. Awesome recipe – give it a try!

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