Pecan Chocolate Chip Cake
By :Chop Secrets
Print Recipe
Votes: 0
Rating: 0
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 - 8 servings
Ingredients
Pecan Chocolate Chip Cake
  • 7.5 oz yellow cake mix about half the package
  • 1 tbsp brown sugar
  • 1/4 cup Water
  • 1/4 cup oil
  • 1/3 cup sour cream
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
To Finish:
  • Chocolate drizzle chocolate sprinkles and/or additional chopped pecans
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 - 8 servings
Ingredients
Pecan Chocolate Chip Cake
  • 7.5 oz yellow cake mix about half the package
  • 1 tbsp brown sugar
  • 1/4 cup Water
  • 1/4 cup oil
  • 1/3 cup sour cream
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
To Finish:
  • Chocolate drizzle chocolate sprinkles and/or additional chopped pecans
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a large bowl, combine all ingredients except pecans and chocolate chips. Beat with an electric mixer until completely combined, about 2 minutes.
  2. Fold in chocolate chips and pecans.
  3. Coat the inside of a 6 cup bundt pan with nonstick spray
  4. Pour batter into the bundt pan and cover with a paper towel and then with foil. Seal the edges.
  5. Pour 1 cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack.
  6. Secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Check the cake for doneness. If needed, reset the pot for 2 minutes and a full natural release.
  10. Remove the pan to a cooling rack and let it cool at least 15 minutes before turning out onto a serving plate.
  11. Top with chocolate drizzle, chocolate sprinkles and/or additional chopped pecans.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *