Pecan Cake With Cookie Butter Frosting Food

SOUTHERN BUTTER PECAN CAKE

Steps:

• Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

BROWNED BUTTER PECAN LAYER CAKE

Steps:

• TOAST THE PECANS:
• Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or silicone baking mat.
• . Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
• . Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
• . Set pecans aside to cool. MAKE THE CAKE LAYERS:
• p id="instruction-step-6″>5. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C). 6.
• In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 7.
• Add the sour cream and vanilla extract and mix until well combined. 8.
• Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 9.
• Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup. 10
• Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 11
• Gently stir 1 cup of the toasted pecans into the batter. 12
• Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs. 13
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. MAKE THE FROSTING:
• id="instruction-step-15″>14. Melt 2 cups of butter in a saucepan over medium heat. It's best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly. 15.
• ook the butter until turns a nice toasty brown. It will foam up at first, particularly since this is a good bit of butter, but it will eventually subside and you'll have browned butter. Some of the brown bits may separate, but that's ok. Once the butter has browned, pour it into a heat-proof bowl and set it in the fridge to cool completely. 16. Brin
• the butter back to room temperature, then add it to a large mixer bowl with the additional 1/4 cup of butter and the shortening. Beat until smooth. 17. Slow
• y add about half of the powdered sugar and mix until smooth. 18. Add
• -5 tablespoons of water and mix until smooth. 19. Slow
• y add the remaining powdered sugar and mix until smooth. 20. Add
• he remaining water, if needed, and mix until smooth. TO ASSEMBLE THE CAKE:
• struction-step-22″>21. Use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Place the first cake on a serving plate or a cardboard cake round. 22. Spread
• about 1 cup of frosting evenly on top of the cake, then top the frosting with 3-4 tablespoons of the remaining toasted pecans. 23. Add th
• second layer of cake, another cup of frosting and 3-4 tablespoons of pecans. 24. Top th
• cake with the remaining layer and frost the cake. Refer to my tutorial for frosting a smooth cake, if needed. 25. Pipe sw
• rls of frosting around the top edge of the cake and press the remaining pecans into the sides of the cake and sprinkle some over the top. Store the cake in an airtight container. Cake is best for 2-3 days.

MAJESTIC PECAN CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts., Transfer to prepared pans. Bake at 350° for 18-22 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., For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., Spread filling between cake layers. Frost cake. Store in the refrigerator.

THE BEST BUTTER PECAN CAKE

Steps:

• Prepare the pecans: Preheat the oven to 350°.
• Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
• Watch carefully near the end to avoid burning.
• Remove from pan and set aside.
• Grease and flour three 8 or 9-inch round layer cake pans.
• Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
• Beat in the 2 cups of sugar, creaming well.
• Beat in the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder and salt.
• Add the 2 teaspoons of vanilla to the milk.
• Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
• Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
• Divide batter equally into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Cool and remove from pans.
• Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
• Stir until all of the flour has been moistened or at least colored a little by the butter.
• Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
• Continue until all the milk is in and the mixture is thickened and smooth.
• Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
• Cool completely.
• When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
• Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
• Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
• Fill and frost the top of the cake.

BUTTER PECAN LAYER CAKE

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.