Butter Pecan Cake


I must say that this cake is fabulous. It is definitely near the top of my list of favorite cakes. The white chocolate is not overpowering. The cake is just right. And that frosting! I could be happy with a shot of that for dessert any time. This cake is just as delicious as it is beautiful. It’s a great dessert for a special occasion or to make an everyday occasion special. Plenty of nuts and white chocolate make this Butter Pecan Cake a delicious, irresistible dessert.

INGREDIENTS

FOR THE FROSTING:
  • 2 tablespoons unsalted butter
  • 1 & 1/4 cups coarsely chopped pecans
  • 11 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 16 ounces confectioners’ sugar
  • 2 teaspoons vanilla extract
FOR THE CAKE:
  • 6 ounces white chocolate, chopped
  • 1/2 cup boiling water
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 3 cups sifted cake flour
  • toasted pecan halves for garnishing, if desired
INSTRUCTIONS

TO MAKE THE FROSTING:
  1. Melt 2 tablespoons butter in a large skillet. Add the pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
  2. Using an electric mixer on medium speed, beat the cream cheese and 1/2 cup butter until creamy. Gradually add the sugar. Beat until light and fluffy. Stir in the buttered pecans and vanilla. Cover and chill at least 1 hour.
TO MAKE THE CAKE:
  1. Place the white chocolate in a bowl and pour boiling water over it, stirring until smooth. Set aside to cool.
  2. Preheat oven to 350°F. Grease three 9-inch round cake pans and line with wax paper. Grease and flour the wax paper.
  3. Please visit Butter Pecan Cake for full instructions.

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