Cocoa-Pecan White Chocolate Recipe

Directions

In a saucepan, combine butter, sugar and evaporated milk. Bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute. Remove from heat; stir in vanilla and pumpkin. Stir in all remaining flour, baking soda, baking powder and baking soda. Using a wooden spoon, spoon mixture into prepared pan.

Bake in preheated oven for 8 to 10 minutes, or until toothpick inserted into center comes out clean. Immediately sprinkle pecans and remaining sugar over the top of baking sheet. Reduce temperature to 350 degrees F (175 degrees C). Allow to cool completely. Chill chocolate thoroughly. Refrigerate as needed and serve in coolers.

White Chocolate Cake Recipe

2 1/2 cups working sugar

1/3 cup packed light brown sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

2 tablespoons dried apricot preserves

2 cups chopped pecans

2 medium chocolate squares

1 cup frozen whipped topping

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Cut each cup of frosting into 4 squares.

In a large bowl, cream together the butter, brown sugar, white sugar, eggs and vanilla. Beat until light and fluffy, about 5 minutes. Mix in chopped pecans, combining with the brown sugar until well blended.

Shape the mixture into 4 rounds; fold into squares and frost the bottom of each square.

Frost with whipped topping. Roll the squares into 1 inch balls as well. Place on ungreased cookie sheets.

Bake in preheated oven for 1 hour in the preheated oven, or until crisp and a toothpick inserted into center of the cake comes out clean.