Butter Pecan Cake Food

BUTTER PECAN CAKE

Steps:

• Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

BUTTER PECAN CAKE

Steps:

• Pour melted butter into a baking pan.
• Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.
• In a large mixing bowl, cream butter and sugar until fluffy.
• Add eggs, one at a time, beating well after each.
• Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
• Stir in vanilla and 1 cup toasted pecans.
• Pour batter into 2 greased and floured 8-inch round cake pans.
• Bake at 350 degrees for 30-35 minutes or until test done.
• Cool in pan for 5 minutes.
• Remove cakes from pans and continue cooling on wire racks.
• For frosting, cream butter and sugar together.
• Add milk and vanilla, beating with electric mixer until light and fluffy.
• Add additional milk if needed.
• Stir in remaining pecans.
• Spread frosting between the layers and over the top and sides of the cake.

BUTTER PECAN CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together -- yes, the frosting too!
• Pour into greased bundt pan.
• Bake 60 minutes at 350°F.
• Serve with whipped cream, if desired.

BUTTER PECAN CAKE

Steps:

• Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
• Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
• Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
• Cool layers in pans 10 minutes; remove from pans, and cool completely.
• Spread top and sides of cooled cake with Butter Pecan Frosting
• Makes one 2-layer cake.
• Butter Pecan Frosting:
• Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
• Stir in reserved toasted pecans.
• Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.

BUTTERNUT PECAN CAKE WITH CLASSIC BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal).
• Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside.
• Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
• Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely.
• For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using.
• For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes.
• To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature.

BUTTER PECAN BUNDT CAKE

Steps:

• Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
• Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
• Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
• While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

BUTTER PECAN BUNDT CAKE (MARRY ME CAKE!)

Steps:

• Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
• Mix all ingredients together and pour into prepared pan.
• Bake for 35-45 minutes.
• Remove and let cool for 5-10 minutes then invert onto cake plate.
• Stand back and wait for the praise.

BUTTER PECAN POUND CAKE

Steps:

• Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
• Preheat oven to 325°F.
• Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
• Pour into well-greased Bundt pan.
• Bake 45 minutes or until cake tests done in the center.