Toasted Butter Pecan Cake

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Toasted Butter Pecan Cake
If you like butter pecan ice cream, you’ll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting.

Ingredients

  • 1 cup plus 2 tablespoons butter, softened, divided
  • 2-2/3 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk

FROSTING:

  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 6-1/2 cups confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
  3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

Chocolate Velvet Cake With Coconut-Pecan Frosting

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Chocolate-Velvet-Cake-With-Coconut-Pecan-Frosting
A lavish amount of melted chocolate and sour cream gives these moist cake layers a tender, velvet-textured crumb. The recipe is a favorite with our Foods staff – one we use often for celebrations throughout the year. You’ll find lots of imaginative ways to bake and frost the cake layers listed with the recipe for the batter.

Chocolate Velvet Cake Batter

This smooth and creamy chocolate velvet cake batter is the basis for many of our most beloved and delicious layer cakes.

Ingredients

  • 1 1/2 cups semisweet chocolate morsels
  • 1/2 cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 8-ounce container sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Preparation

  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended.
  3. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  4. Sift together flour, baking soda, and salt.
  5. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  6. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended.
  7. Stir in vanilla
  8. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.
  9. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

Note

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Coconut-Pecan Frosting

Ingredients

  • 1 12-ounce can evaporated milk
    1 1/2 cups sugar
    3/4 cup butter or margarine
    6 egg yolks
    1 1/2 teaspoons vanilla extract
    2 cups chopped pecans, toasted
    1 1/2 cups sweetened flaked coconut

Preparation

  1. Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes.
  2. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.

Pecan Pie Cupcakes

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Pecan-Pie-Cupcakes
Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you’ll make again and again.

Butter Cake Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose soft-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Paperbaking cups
  • Vegetable cooking spray

Pecan Pie Frosting Ingredients

  • 1 cup firmly packed dark brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup cornstarch
  • 4 egg yolks
  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup toasted pecans

Piecrust Leaves

  • 1/2 14.1-ounce package refrigerated piecrusts

Preparation

Butter Cake:

  1. Preheat oven to 350°.
  2. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  5. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Pecan Pie Frosting:

  1. Whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.
  2. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.

Piecrust Leaves:

  1. 1. Unroll piecrust on a flat surface.
  2. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
  3. Top each cupcake with toasted pecans and 1 piecrust leaf.

Note

Pecan Pie Frosting is best when made the night before.

Pecan Pie Cake

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Pecan-Pie-Cake
Bring the best of pecan pie to a Thanksgiving-worthy layer cake. This way, you’ll never have to choose between a slice of cake and a piece of pie again.

Ingredients

  • 3 cups finely chopped pecans, toasted and divided
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 3/4 cup dark corn syrup
  • 1 recipe Pecan Pie Filling
  • 1 recipe Pastry Garnish (optional)

Preparation

  1. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  2. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla
  3. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
  4. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over mix.) Pour batter into prepared pans.
  5. Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
  6. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
  7. Arrange Pastry Garnish on and around cake, if desired.
  8. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  9. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
  10. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
  11. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over mix.) Pour batter into prepared pans.
  12. Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
  13. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
  14. Arrange Pastry Garnish on and around cake, if desired.
  15. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  16. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
  17. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
  18. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over mix.) Pour batter into prepared pans.
  19. Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops andsides of layers with corn syrup, and cool completely.
  20. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
  21. Arrange Pastry Garnish on and around cake, if desired.

Pecan Pie Filling

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F4300-2
This recipe goes with Pecan Pie Cake.

Ingredients

  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half-and-half
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract

Preparation

  1. Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth.
  2. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened.
  3. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Note

To chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).

Pastry Garnish

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Pecan-Pie-Cake

This recipe goes with Pecan Pie Cake.

Ingredients

  • 1 (15-ounce) package refrigerated pie crusts
  • 1 large egg
  • 1 tablespoon water
  • 24 pecan halves

Preparation

  1. Unfold pie crusts, and press out fold lines. Cut 8 to 10 leaves from each pie crust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife. Reserve pastry trimmings. Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
  2. Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls. Coat with vegetable cooking spray, and place on a lightly greased baking sheet. Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
  3. Bake at 425° for 6 to 8 minutes or until golden. Cool on a wire rack 10 minutes. Gently remove foil from leaves.