BUTTER PECAN CAKE

Plenty of nuts and white chocolate make this Butter Pecan Cake a delicious, irresistible dessert.

INGREDIENTS:

FOR THE FROSTING:

  • 2 tablespoons unsalted butter
  • 1 & 1/4 cups coarsely chopped pecans
  • 11 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 16 ounces confectioners’ sugar
  • 2 teaspoons vanilla extract

FOR THE CAKE:

  • 6 ounces white chocolate, chopped
  • 1/2 cup boiling water
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 3 cups sifted cake flour
  • toasted pecan halves for garnishing, if desired
BUTTER PECAN CAKE #cakerecipes


DIRECTIONS:

TO MAKE THE FROSTING:

  1. Melt 2 tablespoons butter in a large skillet. Add the pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
  2. Using an electric mixer on medium speed, beat the cream cheese and 1/2 cup butter until creamy. Gradually add the sugar. Beat until light and fluffy. Stir in the buttered pecans and vanilla. Cover and chill at least 1 hour.
  3. Full instructions visit @bakeorbreak

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