Butter Pecan Cake White Chocolate Layers Recipes

TOASTED BUTTER PECAN CAKE

Steps:

• Preheat oven to 350°. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool., Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups pecans, reserving remainder., Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat 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. Refrigerate.

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.

PECAN WHITE CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.

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.

BUTTER PECAN CAKE (WHITE CHOCOLATE LAYERS)

Steps:

• To make the frosting:.
• Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
• Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
• To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
• In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
• Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
• Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
• Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.

CHOCOLATE PECAN LAYER CAKE

Steps:

• FOR CAKE:
• Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line pan bottom with parchment.
• Using electric mixer, beat butter in medium bowl until light. Add 1/2 cup sugar; beat until fluffy. Add yolks 1 at a time, beating after each addition. Mix in vanilla. Add flour, mix just until blended. Mix in pecans and chocolate. Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture in 3 additions.
• Transfer batter to pan. Bake until tester inserted into center comes out clean, about 55 minutes. Cool on rack 15 minutes. Run knife around sides of pan to loosen. Release pan sides. Cool.
• FOR GLAZE:
• Combine all ingredients in top of double boiler set over simmering water (do not allow pan to touch water). Stir until smooth. Cool until lukewarm but still pourable, about 45 minutes. Meanwhile, prepare filling.
• FOR FILLING:
• Combine cream, sugar and bourbon in medium bowl; beat until stiff peaks form.
• Using serrated knife, cut cake into 3 layers. Place bottom layer on plate. Spread half of cream filling over. Top with second layer. Spread remaining filling over. Top with remaining layer, cut side down. Slowly pour glaze over cake, allowing some to drip down sides of cake. Garnish cake with pecan halves. Chill until glaze sets, about 30 minutes.

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.