Saturday, April 30, 2011

Butter Pecan Cake

This recipe came up in an advertisement on facebook. I immediately knew I wanted to make it. I read some of the reviews and didn't like it too much. So of course me being me, I had to tweak it. Here is the recipe:
2 cups of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
1 cup of sugar
2 eggs
1 cup of milk
1/2 cup unsalted butter
1/2 cup of vegetable oil
1 tsp of vanilla
3/4 cup of chopped pecans
2 T of butter

The frosting:
3/4 cup of whipping cream
4 cups of powdered sugar
1/4 cup unsalted butter
1 tsp of vanilla
1/4 tsp of salt
1/4 cup of chopped pecans

Preheat oven to 350 degrees. Mix 2 T of butter and 3/4 cup of pecans and cook in the oven for 10 minutes.

Sift flour, salt and baking powder. Cream sugar, butter, and oil until mixed well. Mix in eggs one at a time. Then alternate adding a little of the milk and flour mixture. Mix in vanilla and then hand mix in the pecans. Grease and flour 2 9 inch cake pans. Bake in oven for 30 minutes or until done turning halfway.

For frosting:
Cream butter, salt, and vanilla. Then add powdered sugar and cream. You might want to add more or less of the cream depending on how you like the consistency. Once it is how you like it, hand mix in the remaining pecans. I put about 1/2 cup of frosting on top of the first cake then topped it with the second. Then I frosted the sides of both and the top layer.

I really like this cake. It was moist and not too sweet. I would make some changes. I would add more baking powder to make the cake rise more and divide it into 3 pans. And for the frosting, it was really sweet. I would reduce the amount of sugar, and go with a little more butter instead. But imma still eat it. LOL Q

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