Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting Food

VERMONT MAPLE-PECAN CAKE

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

SCRUMPTIOUS PENUCHE FROSTING

Steps:

• Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

AUTUMN MAPLE PECAN LAYER CAKE WITH PENUCHE FUDGE FROSTING

Steps:

• Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
• In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
• Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
• At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
• Make the frosting shortly before you want to frost the cake, as it will get harder with time.
• For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
• Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
• This cake is best eaten the day it's frosted.
• Makes about 8-10 slices.

PECAN FUDGE RIPPLE LAYER CAKE

Steps:

• Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
• Add 2 eggs, 1 at a time beating until blended after each addition.
• Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
• Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
• In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
• Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
• Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
• Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
• To make the frosting beat 2/3 cups butter at medium until creamy.
• Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
• Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!

MOCHA FUDGE LAYER CAKE

Steps:

• Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
• Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
• Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
• Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
• Spread filling between layers.
• Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.

MOM'S COOKED FUDGE FROSTING

Steps:

• Cook sugar, syrup, chocolate and milk, stirring constantly to soft ball stage (232 degrees).
• Remove from heat.
• Add vanilla and butter, stirring until melted.
• Cool til lukewarm without stirring.
• When lukewarm, beat until creamy and thick enough to spread.

GRANDMA'S PENUCHE FROSTING

Steps:

• Melt butter in a large saucepan.
• Add brown sugar and bring to a boil.
• continue cooking for 1 minute until thickens.
• Let set 15 minutes.
• Mix in hot milk.
• Add powdered sugar gradually till spreading consisitancy.
• If it gets too thick add a little milk.

MAPLE PECAN FUDGE

Steps:

• Line 8" x 8" baking pan with parchment paper and butter thoroughly.
• In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
• Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
• Pour mixture into mixing bowl.
• Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
• Fold in pecans and mix thoroughly.
• Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
• Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
• Using a sharp, heavy knife, cut fudge.
• Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.

ZUCCHINI SPICE CAKE WITH PENUCHE FROSTING

Steps:

• Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more.
• Fold in the grated zucchini.
• Pour batter into greased and floured tube pan.
• Bake 60 to 65 minutes at 350 degrees.
• Penuche Frosting.
• Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil.
• Cool slightly.
• Place the powdered sugar in a large bowl.
• Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.

FUDGE FROSTING

Steps:

• Mix all ingredients except vanilla in sauce pan.
• Stir over low heat until chocolate and shortening melt.
• Bring to a full rolling boil, stirring constantly.
• Boil 1 minute.
• Remove from heat and beat until lukewarm.
• Add vanilla.
• Beat until looks ready to spread.
• Use to frost my Fudge Cake or your favorite chocolate cake recipe!

PUMPKIN PECAN LAYER CAKE

Steps:

• heat oven to 350*F.
• in large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. beat on med speed, scraping bowl often, until crumbly.
• press mixture evenly on bottom of 3 greased and floured 9" (23cm) round cake pans.
• in same bowl combine cake mix, pumpkin 1/4 cup butter and eggs. beat at med speed scraping bowl often until well mixed.
• spread 1 3/4 cup batter over crumbs in each pan.
• bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
• cool 5 minutes; remove from pans, cool completely.
• in small mixer bowl combine cream cheese 2/3 cup butter, powdered sugar and vanilla. beat at med speed scraping bowl often until light and fluffy.
• on serving plate layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
• with remaining filling, frost sides only of cake.
• spread caramel topping over top of cake, drizzling some over the frosted sides.
• arrange pecan halves in rings on top of cake.
• store refrigerated.
• Tip: to remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.